I’ve always indulged in a shortbread cookie or two during my childhood but only recently thought of trying it out myself. This recipe for Shortbread Cookies was inspired by Shivesh, who is a talented baker and blogger from India. This recipe is so very simple and I decided to add my own version of it 🙂
Since I love subtle and sweet flavors, I decided to incorporate rose syrup to the shortbread cookies which made them just delectable! What you need as a base is butter and sugar and then you move to mix the “batter” while incorporating flour, a pinch of salt, and our special ingredient! The best way to go about is to use a stand mixer to mix the dough so you don’t have to work yourself off.
It is quite easy and can be stored for days in an airtight container. Although they didn’t last too long at home if you know what I mean 😉
Scroll down for the recipe:
How to Make Shortbread Cookies:
Rose Shortbread Cookies
- 1 cup butter room temperature
- 1/2 cup powdered sugar
- 4 tbsp rose syrup
- 1.5 cups all purpose flour
- sliced pistachios
Preheat your oven to 150 degrees Celcius
Add butter and sugar to a bowl and mix with an electric mixer till it is airy. I usually swap butter with margarine but DO NOT make a swap with this one or else your dough will never set
Add your flour and rose syrup to the batter and mix well. This will turn into a dough like consistency which will be a little grainy
Now, work the dough with your hands and spread evenly. Get your cookie cutter out and cut in your desired shape and size
Line a baking parchment paper onto your baking tray. I added two layers to make sure my shortbread cookies do not get brown underneath
Bake for 7-10 minutes. The baking time changes from oven to oven so keep a look your shortbread cookies to avoid them from browning. Mine were perfect at 7 minutes. I suggest the right time to "look" would be from 5 minutes
After baking, leave them on a wire rack to cool for at least 10 minutes. You can later eat them on their own or add cream and sliced pistachios as garnish
Other ingredient options: The obvious at this point would be Nutella, or just add vanilla extract and have it the original way 😉
If you do not have rose syrup, you can add rose water and pink coloring to the batter to get that beautiful pink shade. The other option for the color is to squeeze out a few drops of pureed beetroot.
Have you attempted making Shortbread Cookies at home? Try this and let me know your thoughts…
Until then, happy eating! xx
P.S. If you would like to save and read later, here’s a pinnable version!
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