Delicate Rose and Rosemary Shortbread

Delicate Rose and Rosemary Shortbread

Delicate Rose and Rosemary Shortbread

Love is in the air when you make these biscuits. Their delicate flavour is fantastic as a tea-time or after-dinner treat. They store really well!
Makes approximately 50 – 60 biscuits

Ingredients Delicate Rose and Rosemary Shortbread:

  • 170 ml spray-free rose petals, torn into small pieces
  • 250 g butter, softened (250 ml)
  • 100 g icing sugar (200 ml)
  • 10 ml rose water
  • 280 g cake flour (500 ml)
  • 65 g cornflour (130 ml), or rice flour
  • 20 ml finely chopped, fresh rosemary

Method Delicate Rose and Rosemary Shortbread:

  1. Carefully rinse and dry the rose petals.
  2. In the bowl of an electric food mixer cream the butter, icing sugar and rose water, until very light and fluffy.
  3. Sift in flour and cornflour or rice flour; add rose petals and rosemary. Stir until just combined.
  4. Turn out onto lightly floured surface; knead gently, until the mixture just comes together.
  5. Using a floured rolling pin, roll out dough to roughly 1 cm thick.
  6. Use a heart-shaped cookie cutter to cut desired shapes. Transfer to baking-paper-lined baking trays. Refrigerate for at least 30 minutes, if possible.
  7. Preheat oven to 160ºC/140ºC fan/Gas mark 3.
  8. Bake for 20 – 25 minutes, until light golden. Be aware that the baking time will depend on the size and shape of your shortbread.
  9. Check regularly; once biscuits start to colour, remove from the oven.
  10. Cool on baking trays. Dust with extra icing sugar to serve.
  11. Store in an airtight container.


  • Use 30 ml lavender flowers, instead of the rosemary.

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