Delicate and dainty pink rosebud shortbread biscuits

These heart-shaped biscuits are the perfect accompaniment to a cup of Wild Rose. The delicate scent of roses is so soothing and captivating that it will fill your afternoon with serenity. 

Ingredients: 

170 g soft unsalted butter

85 g caster sugar

170 g plain flour

85 g semolina flour

Dried rose petals (we use our rosebud tea, with pure pink rosebuds!)

Rosewater to taste

Preheat the oven to 160C

Beat butter and sugar until they’re well mixed. Add some crushed pink rosebuds and rosewater to taste. Sift flour and add quickly. But remember, don’t overbeat! 

Refrigerate for an hour. Then you can roll and cut your shapes, transferring them to a lined tray. Bake for 12 minutes at 160C.