Woolies Vanilla rose shortbread gifts
(Image source: http://www.italianfoodforever.com/)
Vanilla rose shortbread gifts
Recipe by Carla Kleinsmit
250g butter, unsalted, room temperature
½ t rose water
10g edible dried roses
80g castor sugar
½ t vanilla paste
Pinch fine salt
280 g Cake flour
30 g corn flour
20g chopped pecan nuts
For the frosting
115g icing sugar
2T + 2t milk
Prepare a loose bottomed pan by spraying it with non-stick kitchen spray or lining the bottom of a fixed pan with baking paper.
In a bowl, cream the butter and castor sugar until smooth, light and fluffy.
Add the dried roses, pecan nuts and combine.
Add the vanilla, rose water and salt – continue beating until all is combined.
Stir in the flour and cornflour until it’s just combined.
Press the dough into the prepared tin and flatten it with your palm to make the surface even.
Score the surface of the dough with a sharp knife to form wedges. Prick each wedge with a skewer in a neat pattern.
Place the pan with dough into the fridge, and refrigerate until firm.
Whilst the dough is in the fridge, preheat the oven to 160˚C
Once the oven reaches the correct temperature, bake the biscuits until firm and pale golden. Remove it from the oven and let it cool for a few minutes.
Once it has cooled slightly, use a sharp knife and cut on the scored lines to form individual biscuits.
For the glaze
To the icing sugar, add the water and stir until smooth and thick
Dip the biscuit in the glaze, let the excess drip off, place on a rack and sprinkle with edible rose petals.
Once all the wedges are glazed, place them in the fridge to let the glaze set.
Place them in a nice package to have them ready as a mother’s day gift.