Shortbread cookies with rose petals

 In Uncategorized

Preparation:  20 minutes
Oven: 25 minutes
Servings: 20 

 

INGREDIENTS 
For the shortbread cookies:
– 250 g flour
– 150g soft butte
– 100 g of sugar
– 1 egg
– 1 pinch of salt
– 1 sachet of vanilla sugar 

For the icing:
– 200 g icing sugar
– A few drops of lemon
– 1 egg white 

For the rose petals:
– 1 handful of rose petals from the garden.
*Please note that your roses must not be treated
(Neither fertilizer nor pesticide) 

 

INSTRUCTIONS
For the shortbread:
Cut the butter into pieces. Pour the butter, sugar, salt, flour and vanilla sugar into your food processor. Mix for 1 minute. Add the egg and mix until the batter is smooth. 

Make a ball and wrap it in film before placing it in the fridge for an hour. 

Roll out the dough using a rolling pin. With a cookie cutter, cut out the shortbread. Place them on baking paper and bake for 25 minutes at 170°C. 

For the icing:
In a bowl pour the egg white, add a few drops of lemon. Whisk until the mixture becomes frothy. Gradually add the icing sugar. Your icing should be consistent but runny. 

For the rose petals:
Wash your petals thoroughly. Place them on a clean tea towel to absorb the water. Place them on baking paper and bake for 40 minutes at 50°C. 

Ideally prepare them the day before. 

For the assembly of the shortbread:
Dip half of a shortbread in the sugar icing and sprinkle with a few rose petals. Leave to dry on baking paper. Repeat for each shortbread. 

Original Recipe

Recent Posts