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Posts tagged recipes
May 15 '12
Feb 16 '12
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.
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.