Pistachio Rose Shortbread

I’m always skeptical when using roses in anything.  Perhaps it’s because my rose water seems to be so ineffective (so I don’t actually seem to get a strong rose flavour in anything I’m cooking) or because I have a hit or miss relationship with rose cremes (some I love, some are just too….ugh), but I’m always skeptical when roses come up.

So when Cooking with Flowers recommended making shortbread with roses, I was pretty skeptical.  I mean, what do roses even taste like?  But it turned out that in the right context, they can be absolutely lovely.

So, for anyone else who has gotten sick of preparing vase after vase of flowers from their backyard (not me…of course), here’s a guilt-free way to use them in food.

You’re welcome

Pistachio Rose Petal Shortbread (adapted from Cooking with Flowers)


1 cup unsalted butter

1/2 cup sugar

1 3/4 cups plain flour

1/2 cup rice flour

2 tablespoons ground pistachios (shout out to Beardy Fiance who used a mortar and pestle)

1 tablespoon rose water

1/4 cup rose petals (I used white, but I think depending on which one you used, it would change the flavour a bit!)

DSC_1104Cream butter and sugar.  Slowly sift in dried ingredients.

DSC_1108 DSC_1109

Mix in rose petals, ground pistachios and rosewater.

DSC_1110Spread dough into lined baking tray.

DSC_1112Bake at 190C for about 50 minutes.  Allow to cool completely and cut up into small squares.


I sent these lovely little biscuits to a publisher and they loved them, a great seasonal twist on the classic shortbread!


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