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Rose Shortbread

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 16 pieces


  • 2 sticks unsalted butter softened
  • 1 1/2 Tbps dried rose petals culinary grade
  • 3/4 cup confectioner's sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all purpose flour


  • 1 1/4 cup confectioner's sugar
  • 2 tsp vanilla extract
  • 3 Tbsp heavy cream or milk
  • 1/4 cup rose petals culinary grade
  • 1/8 tsp rose water optional


  • pre heat oven to 300 degrees F. 
    using a hand or standing mixer, beat butter with rose petals until just incorporated. Add the confectioner's sugar, vanilla and salt, beating until light and fluffy, about 2 minutes. Add the flour and mix on low until combined. 
    Line a 9 inch tart or cake round with parchment. press the dough into the pan and smooth out as evenly as possible. ( you can refrigerate the dough if its too sticky to work with) 
    Once smooth, score the top into 16 sections then refrigerate for at least 30 minutes or until the dough is firm. 
    Place in the middle rack of your oven and bake for 40-45 minutes until set pale golden and the sides have set. 
    Remove from the oven and let cool for 10 minutes. Using a sharp knife, cut through the scores, wiping the blade in between cuts and let cool completely.
    Make the Glaze by combining all the ingredients together.
    * ( the rose water is optional as it can be overpowering for some, use sparingly) 
    The Glaze Should have a thick yet pourable consistency. Dip each wedge into the glaze and top with rose petals