For me, winter is always too long, grey and depressing… A good way to spend a winter day is to be at home, reading a good book while sipping some Japanese green tea and eating some freshly baked cookies or … shortbreads… I know, shortbreads are hypercaloric and once digested, they will directly go on my hips (we say so in French “directement sur mes hanches”!) But I really don’t mind, because they are SO yummy!
Here is one variation with rose petals… and yes, I love anything with rose, orange blossom water and any other kind of edible flowers. And, btw, I love gardening, too 🙂
Ingredients for about 50 round shape shortbreads:
350g butter (soft, at room temperature)
120g icing sugar
2 table spoons rose water
2 – 3 organic dried roses
Place the butter in a bowl with sugar and stir with a wooden spoon until is looks like smooth thick cream. Do not use an electric mixer for that.
Add the flour, rose water and rose petals, mix briefly with your fingers. Take care of not mixing for too long, I am not sure why, but it is my GrandDad’s advise!
Shape the dought into 2 or 3 sausage-shaped rolls of about 5cm diameter. Wrap in cooking foil and place into the refrigerator for about 15 min. Preheat the oven at 180C.
Cut the rolls into slices of about 0.5 cms. Place on a baking sheet on an oven tray and bake for 10-12 min. Shortbread should be slightly golden only.
Try to let them cool slightly before eating them… 😉
They keep well for a week in a tin box.