Find an ingredient and think what to do with it. This is often what ends up happening, even more so when it’s not something so trivial. By chance I found dried rose petals and thought about doing something with them.
Okay, the basic use of the ones I bought was to make tea (ok, we know: infusion). You know how it is, trying other preparations is a common thing in these parts.
So, I started lightly with this buttery spread, which is nothing more than the base of the shortbread. A very crunchy and addictive cookie, crunch, crunch, crunch. And you have to like… roses. After all, it tastes like her.
Ah, pink for food use, okay? No buying the flowers and drying them, they probably weren’t grown for that purpose.
Buttery Rose Biscuit
Makes: 85 2x2cm units
- 200 g butter without salt (chilled; in cubes)
- 350 g wheat flour
- 175 g refined sugar
- 15 g dried rose petals (food standard)
- 5 mL rose water
- 5-10 mL leite integral (if necessary)
1 cup: 250mL | 1 tablespoon: 15mL.
- Process the refined sugar with the rose petals to make them smaller. Reserve.
- Beat the butter (racket beater) until creamy. Add the sugar with the roses, continue beating until smooth.
- Add the wheat flour and beat as little as possible to incorporate it. It will even be crumbly.
- Add rose water and, if necessary, milk. It will depend on the flour and butter used.
- Gather the dough into a single rectangular piece and cover with plastic wrap. Keep in the fridge for 20 minutes.
- After rolling out the dough to 0.5cm thick and cutting out 2x2cm squares or the desired shape.
- Preheat the oven to 180ºC and line a baking tray with baking paper. Roll out the dough to 0.5cm thick and cut 2x2cm squares or the desired shape.
- Bake at 180ºC for 15-17 minutes (time valid for 2x2cm squares)
- Transfer the buttercreams to a wire rack to cool completely.
