Rose petal and beetroot shortbread
A basic shortbread recipe with some added ingredients to make very special biscuits with a lovely aftertaste. The colouring is from beetroot powder which adds a tiny taste that works very well with the rose petals.These work just as well without any icing if you prefer something less sweet.
Ingredients
- 10 g dried rose petals
- 55 g granulated or caster sugar
- 125 g butter or hard margarine
- 180 g plain flour
- 10 g beetroot powder
- 50 g icing sugar
- 2 tsp milk, rice, soya or cow
Instructions
Biscuits
- Mix the dried rose petals into the sugar and leave to stand while you turn the oven on to 180 and get the baking tray ready by greasing it or lining it with paper.
- Use a wooden spoon to cream the petal and sugar mixture with the butter. You will need to squish hard to mix in all the petals.
- Add the flour and 5g of beetroot powder if you want pink biscuits. Mix with your hands to form a crumbly dough. You might want to add a little milk if the mixture is really dry.
- Dust the work surface with a little flour and roll out to about 1cm thick. Use a biscuit cutter to make shapes, or cut squares or fingers with a knife.
- Place on the baking tray and cool in the fridge for 5 minutes. You can sprinkle a bit of sugar onto the top at this stage if you are not going to ice them.
- Cook for 15 to 20 minutes watching for any browning at the edges. It is better to take them out too early than too late - mine were just starting to get too brown. You can leave them on the baking tray to cool and to ice.
Icing
- I used 1 tsp of beetroot powder to get a really deep red when mixed with the icing sugar. You don't need much to get a pink colour. Mix well to get rid of any lumps then either drizzle over the biscuits or blob a teaspoons worth on each one to spread out later.
- While the icing is still wet sprinkle over the remaining rose petals.