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Almond & rosewater shortbread
Almond & rosewater shortbread
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Rosewater-infused almond shortbread: a dreamy delight!
Ingredients:
  • Melted butter, to grease
  • 180g soft butter
  • 125g (3/4 cup) icing sugar mixture, sifted
  • 1 x 100g pkt almond meal
  • 115g (3/4 cup) plain flour
  • 45g (1/4 cup) white rice flour
  • 1/4 tsp ground cloves
  • 20.00 ml rosewater essence
  • 125g (3/4 cup) icing sugar mixture, extra, to dust
Instructions:
  • Preheat oven to 160°C. Lightly grease 2 baking trays with melted butter. In a bowl, use an electric beater to cream together butter and icing sugar until pale and creamy. Add almond meal, sift in flours and ground cloves, and stir until well combined.
  • Roll heaped tablespoons of mixture into 8cm long crescent-shaped logs, placing them 3cm apart on prepared trays. Bake in a preheated oven for 25 minutes or until light golden, swapping trays halfway through. Remove from oven when cooked through.
  • Gently brush shortbreads with fragrant rosewater essence, then let them cool and firm up on trays for 30 minutes.
  • Sprinkle shortbreads with an extra dusting of icing sugar, ensuring they are evenly coated. Then, let them rest for another 30 minutes, or until fully cooled.

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