Hi Bold Bakers! Homemade rose and cardamom shortbread cookies are the perfect afternoon pick-me-up, with a nice cup of tea. They’re incredibly buttery, crumbly, and just the right amount of subtle sweetness. Already have an account? The texture of this shortbread is very fine and will melt away in your mouth, and the flavor combinations make this cookie feel so fancy, even though they’re super simple and quick to make! These rose and cardamom shortbread cookies are made with rose water, so even if you can’t find edible rose petals to include, you can still make these cookies. The rose water gives the cookies their lovely floral notes, while the warm cardamom’s complex flavors, which are somewhat sweet, somewhat spicy, and as unique as it is delicious.
What Are Rose And Cardamom Shortbread Cookies?
These shortbreads are a wonderful melt-in-your-mouth cookie with lovely floral notes from the inclusion of rose water, edible rose petals, and cardamom. They’re slightly sweet and light enough that you don’t feel bad having more than one alongside a cup of tea. They come out beautifully and look very sophisticated, but you’ll be surprised at just how easy they are to make!
What You Need To Make Rose And Cardamom Shortbread Cookies
Measuring cups and spoons Mixing bowls Electric mixer Cling wrap Two baking sheets Parchment paper 2-inch (5cm) cookie cutter
How To Make Rose And Cardamom Shortbread Cookies
These beautiful shortbread cookies come together so quickly and are sure to impress anyone who happens to stop by at tea time! Here is how you make rose and cardamom shortbread cookies (get the full printable recipe down below):
Gemma’s Pro Chef Tips For Making Rose And Cardamom Shortbread
Be sure you are using unsalted butter for this recipe. If you are using salted butter, reduce the amount of salt in the recipe to ¼ teaspoon. Most of the rose flavor comes from the rose water, so if you can’t find dried, edible rose petals, you can still make these cookies! You can make these into slice and bake cookies. Roll the dough into a 2-inch (5cm) thick log and refrigerate until very firm. When you are ready to bake, slice the log into 1/4-inch (6mm) thick slices and bake accordingly. If you don’t have powdered sugar, you can easily make homemade powdered sugar! These cookies are subtly sweet, but adding more sugar to the dough can cause the cookie to lose its lovely, crumbly texture. If you would like a sweeter cookie, sprinkle a little granulated sugar on top of the cookies just before baking.
How Do I Store Rose And Cardamom Shortbread Cookies?
You can store any leftover cookies in an airtight container at room temperature for up to 1 week.
Get More Cookies!
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And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
