Rose Shortbread Cookies

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!

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:

These Rose Shortbread Cookies recipe adapted from @shivesh17 are pretty simple and oh so delicious! Plus, they are also my favorite color: PINK! 💕 . Been trying my hand at action shots. They are a bit difficult to capture but practice makes you best is what I’ve heard. What is your opinion about this? Anything you think I could have done differently? . . . #aquietstyle #thechalkboardeats #tablesituation #pink #cntravelereats #foods4thought #storyofmytable #eattheworld #tastingtable #actionshot #bakewithshivesh #huffposttaste #inmykitchen #cookies #dessert #instafood #foodblogger #mydubai #eeeeeats #hautecuisines #uaebloggers #canonphotography #theartofslowliving #f52grams #feedfeed #shortbread #hungryoungwomanrecipes #hungryoungwoman #handsinframe

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Rose Shortbread Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Inspired by Shivesh

Ingredients

  • 1 cup butter room temperature
  • 1/2 cup powdered sugar
  • 4 tbsp rose syrup
  • 1.5 cups all purpose flour

Garnish:

  • cream
  • sliced pistachios

Instructions

  1. Preheat your oven to 150 degrees Celcius 

  2. 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 

  3. 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 

  4. Now, work the dough with your hands and spread evenly. Get your cookie cutter out and cut in your desired shape and size 

  5. Line a baking parchment paper onto your baking tray. I added two layers to make sure my shortbread cookies do not get brown underneath

  6. 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

  7. 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 😉

IMG_3499

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

If you like this, you might like: 3 Ingredient Cheese Kunafa

4 thoughts on “Rose Shortbread Cookies

  1. Sounds awesome! Thanks for the recipe, I’ll have to give it a try soon! You’ve got my follow. Check out my comedy blog if you get a chance and let me know what you think!

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