Rose petal shortbread cookies

A favourite in Mynhard Joubert’s Station Street Kitchen. A hint of roses gives this baking classic a springtime twist,

Makes 12 – 16 cookies

Preparation time: 15 minutes

Baking time: 20-25 minutes

Oven temperature: 150°C 

  • 250 g butter, softened 
  • 125 g castor sugar
  • 250 g cake flour 
  • 125 g corn flour 
  • 2,5 ml salt
  • 5 ml vanilla paste
  • 5 ml rose water
  • a small handful dried red rose petals

Optional: extra castor sugar for coating the hot cookies

1 Place the butter and sugar in a stand mixer with a paddle attachment and whip until the sugar has dissolved and the mixture is pale and fluffy.

2 Mix the flour and corn flour in a separate bowl. Add the flour mixture bit by bit to the sugar mixture at low speed, until the dough almost comes together. Add the salt, vanilla, rose water and rose petals and mix until just combined.

3 Place the dough on a piece of cling wrap and cover. Rest the dough in the fridge for 1 hour or until set.

4 Preheat the oven to 150 °C. Lightly grease a baking tray and line with baking paper. Sprinkle flour onto the work surface and roll out the dough until it’s about 3mm-4mm thick. Press out shapes with your favourite cookie cutter and place on the prepared baking tray.

5 Bake until the cookies are firm but still pale, 20 – 25 minutes. If preferred dunk the cookies in castor sugar as soon as they come out of the oven. Leave to cool and enjoy with a cup of tea.

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