Baby rose petals turn a basic shortbread into something special. I prefer pale pink petals as red petals turn brownish when cooked.

Ingredients

• 250 grams butter (preferably unsalted)
• 3/4 cup caster or icing sugar
• 1-2 rosewater (optional)
• 2 cups flour
• ½ cup cornflour
• ½ cup baby rose petals

Method

1. Beat the butter and sugar and rose water if using, until the mixture is light and fluffy, well creamed and pale in colour.
2. Sift the flours and stir into the creamed mixture with the rose petals.
3. Turn out onto board, bring together and knead lightly. Roll out gently on a floured board to a 5 mm thickness. Cut into shapes such as hearts or rounds.
4. Place the shortbreads onto a tray and use the tines of a fork to mark each shortbread three times. Refrigerate for 10 minutes or up to 2 hours.
5. Bake at 160°C for 30-35 minutes until they are just beginning to colour. If you like your shortbread a little darker cook a further 5 minutes.
6. Cool on the tray for 10 minutes before transferring to a cake rack. Store in an airtight container when cold.

Cooks Tips

You can make the shortbread in a food processor though the butter and sugar cream will not be as light. However, it is twice as quick and the end product is still good. Pulse in the flour and petals, so as not to cut the petals to shreds. Rosewater is prepared from distilling fragrant rose petals. It is an essential flavouring in Turkish delight, halva and baklava. A small bottle will last for years if kept out of direct sunlight.