There’s something wonderfully comforting about a simple shortbread cookie. Made with just a handful of pantry ingredients, it has a buttery richness that lets delicate flavours shine.
Our Raspberry Rose Shortbread celebrates some of summer’s loveliest ingredients. Sweet raspberries, fragrant rose petals and a bright hint of lemon come together in our Raspberry Rose Floral Sugar, creating a cookie that’s both beautifully understated and irresistibly delicious. The floral notes are subtle, adding just enough fragrance to complement the buttery shortbread without overpowering it.
Perfect for afternoon tea, garden gatherings or tucked into a picnic basket, these cookies are equally lovely enjoyed with a cup of hot tea or alongside a refreshing glass of Raspberry Lemonade or Lavender Lemonade on a warm summer evening.
Raspberry Rose Sugar Shortbread cookies
Raspberry Rose Shortbread Cookies
If you haven’t discovered our Raspberry Rose Floral Sugar, this recipe is the perfect introduction. It adds a delicate touch of the garden to cookies and is equally delicious sprinkled over fresh berries, scones or muffins,
INGREDIENTS
Makes: 18–24 cookies
• 1 cup (227 g) unsalted butter, softened
• ½ cup Raspberry Rose Floral Sugar
• 1 teaspoon pure vanilla extract
• 2 cups (250 g) all-purpose flour (less 2 tablespoons)
• 2 tablespoons of corn starch
• ¼ teaspoon fine sea salt
To Finish:
• 1–2 teaspoons Raspberry Rose Floral Sugar
• A few crushed dried culinary rose petals
HOW TO:
1. In a large bowl, cream the softened butter and Raspberry Rose Floral Sugar until light, pale and fluffy, about 2–3 minutes.
2. Mix in the vanilla.
3. Whisk together the flour, corn starch and sea salt, then gradually add to the butter mixture, mixing just until a soft dough forms. Avoid over mixing to keep the cookies tender.
4, Shape the dough into a smooth disc, wrap well and refrigerate for 30–45 minutes until firm enough to roll.
5. Lightly flour your work surface and roll the dough to about ¼-inch (6 mm) thick. Cut with a 2½-inch round cookie cutter and place on parchment-lined baking sheets about 1 inch apart.
6. Bake in a preheated 325°F (160°C) oven for 18–22 minutes, until the edges are just beginning to turn a light golden colour while the centres remain pale.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
8. While still slightly warm, lightly sprinkle the tops with a little Raspberry Rose Floral Sugar and finish with just a few crushed rose petals for a delicate touch of colour and fragrance.
BAKER’S TIPS:
• For the most tender texture, use room-temperature butter and avoid overworking the dough.
• Chill the cut cookies for 10 minutes before baking if your kitchen is warm to help them keep their shape.
• The floral sugar should enhance the cookies with gentle raspberry, rose and lemon notes rather than overpower them.
• Store in an airtight container for up to one week, or freeze for up to three months.
Raspberry Rose Floral Sugar
SERVING SUGGESTIONS
• Serve with fresh raspberries and a pot of your favourite tea
• Pair with a chilled glass of Raspberry Lemonade or Lavender Lemonade for a beautiful summer treat.
* These cookies also make a lovely addition to tea parties, bridal showers and holiday cookie trays
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