Almond & Rose Water Shortbread

almond-shortbread

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.

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ALMOND & ROSE WATER SHORTBREAD

Makes 24

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

Method:

  1. Preheat oven to 160°C (320°F). Line two baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Dust shortbreads with extra icing sugar and serve.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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4 thoughts on “Almond & Rose Water Shortbread

  1. These sound beautiful! I only recently discovered the joys of rose water (thanks to a great recipe book called Persiana by Sabrina Ghayour – highly recommended!) and now I can’t get enough of the stuff. I’ll have to give these a go! I’ve tried before to get rice flour at our local supermarket and it doesn’t seem to stock it. Is there anything I can substitute it with?

    1. Thanks so much Colette! That book sounds wonderful and I’ll definitely hunt it out. It’s a bummer about the rice flour – apparently it makes the biscuits crispy. I’ve done a quick search online and people say you can either just replace it with normal cake flour or a few people suggest cornflour (corn starch), though I’d probably just go with the regular flour. Halve the recipe and give it a try – that way you won’t be wasting too many ingredients if you’re not happy with the results. Meanwhile, maybe do a ring around the local supermarkets and see if any of them stock rice flour, as it is quite handy. Have a great day!

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