Think crisp, buttery shortbread, with the added texture of ground almonds, the tiniest hint of clove, and a glorious scent of rose that wafts into your nostrils as you eat it. Close your eyes and you’re momentarily transported to some exotic Middle Eastern garden. These are flavours I haven’t really explored before, but certainly will again.
Thanks to Taste.com.au for this lovely recipe, which came in particularly handy when I had to make something last minute for morning tea. I halved the recipe to make 12 biscuits and they were hoovered up pretty darn quickly (I have to admit I ate three of them!). PS: You don’t have to make crescent shapes – you can just as easily cut out circles or stars or whatever shapes float your boat. I hope you find these as tantalisingly moreish as much as we did.
ALMOND & ROSE WATER SHORTBREAD
Ingredients: (Click here for Unit Converter)
- 180g unsalted butter, softened
- 125g (3/4 cup) icing sugar (confectioner’s sugar), sifted
- 100g almond meal (ground almonds)
- 115g (3/4 cup) plain flour
- 45g (1/4 cup) white rice flour
- 1/4 teaspoon ground cloves
- 1 tablespoon rose water
- 125g (3/4 cup) icing sugar mixture, extra, to dust
- Preheat oven to 160°C (320°F). Line two baking trays with baking paper.
- Use an electric beater to beat together the butter and icing sugar mixture in a bowl until pale and creamy. Add the almond meal and sift over the flours and ground cloves. Stir until well combined.
- Use your hands to roll heaped tablespoonsful of mixture (I weighed the dough to around 26g each) into 8cm long logs. Shape into crescents (I did this by rolling the logs so that the ends were slightly pointed, then shaped them into a crescent shape and flattened them down slightly with the palm of my hand) and place on prepared trays, at least 3cm apart as they will spread a little. Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until cooked through and light golden. Remove from oven.
- Very lightly brush shortbreads with rose water (don’t soak them though or they’ll go soggy) and set aside on trays for 30 minutes to cool and firm.
- Dust shortbreads with extra icing sugar and serve.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting