Rose Shortbread Cookies

Buttery soft shortbread cookies infused with the sweet flavour of rose. These shortbread cookies have a subtle crunch on the outside and are soft on the inside. The rose extract gives these cookies a beautiful floral tone, and the white chocolate adds a subtle sweetness. These cookies literally melt in your mouth. The best part about shortbreads is how simplistic it is to bake them. They hardly take any effort or ingredients yet deliver the best flavour and texture. They are my absolute best to make in bulk and enjoy over a hot cup of tea!

Serves: 15

Ingredients

1 ½ cup Flour

200g unsalted Butter

½ cup Granulated sugar

1 tsp Vanilla extract

2 tsp Rose water

½ cup White chocolate

1 drop Red food colouring

Pink Sprinkles

Method

Step 1

Preheat the oven to 160℃ and line a baking tray with parchment paper. Add softened butter and sugar to a mixing bowl. With a hand beater on medium-low cream, the butter and sugar together till fluffy and pale in colour.

Step 2

Then add vanilla extract and rose water and blend till smooth. Sift in the flour and, using a rubber spatula, fold in until the dough holds its shape and is crumbly.

Step 3

Shape the dough into a square 9x4 inches wide and 1 inch thick on a cling wrap. Place the dough in the refrigerator for 1 hour or overnight; once it turns solid, unwrap it and cut it into 1-inch wide and 4-inch long bars.

Step 4

Place the bars on the baking sheet 1 inch apart and bake in the oven for 25-30 minutes or till the edges turn slightly brown, then take the biscuits out of the oven. Let them rest on the tray for 5-10 minutes. Transfer to a cooling rack and let them come to room temperature.

Step 5

Place a saucepan filled with water on high heat. Once the water starts boiling, turn the heat to a low. Add chocolate to a heatproof bowl and place on the saucepan. Make sure the water isn’t touching the bowl. Gently occasionally stir till the chocolate melts and take off the heat. Add in the red food colouring and stir it fully mixed in.

Step 6

Dip the biscuits in chocolate and place them on a parchment baking tray. Then add some sprinkles on the chocolate-covered biscuits and place them in the refrigerator until the chocolate hardens and serve.

Tips

1. Make sure your butter is at room temperature.

2. When creaming the butter and sugar, check periodically to avoid overbeating.

3. You can use a wooden spoon instead of a rubber spatula.

4. Make sure to chill the dough before baking the biscuits. It’s essential that the butter is solid; otherwise, the biscuits will melt together.

5. You can melt the chocolate in the microwave as well.

6. Make sure to rest the biscuits after baking, as they’ll be soft and break easily.