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Valentine's Day Treat: Rose Water Shortbread Biscuits
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Time to read 2 min
Make Delicious Rose Biscuits for Your Loved Ones This Valentine's Day
Why not make these delicious rose biscuits as a gift to your loved ones on this happy Valentine's day? Roses aren’t just romantic; rose water has been shown to have anti-anxiety and sleep benefits. That makes these rose water shortbread biscuits the perfect valentines day gift for your loved one, as they’d be a treat alongside a sleepy cup of tea at the end of the day.
Top Sleepwear This Valentines day
Rose Biscuits Ingredients
- 1tbsp rose water (this is found most cheaply and easily in the foreign foods aisle of your local supermarket)
- 150g plain flour, plus extra for dusting
- 100g stork (we prefer the spread, but the block form is actually vegan, so is a great substitute!)
- 50g caster sugar
- icing sugar/rose petals for sprinkling
How to make the rose biscuits:
- Heat the oven to 180C or gas mark 3.
- Put the flour, butter and sugar into a mixing bowl, and use your hands to combine the ingredients. Once you have created what looks like breadcrumbs, press these together, squeezing until you get a dough. At this point the rosewater can be folded in.
- Roll the dough out with a rolling pin to be about 1cm thick.
- You can make these biscuits extra romantic by cutting them out into heart shapes with either a cookie cutter or going freehand if you're extra skilled. If you have kids you could even get them involved - but they might not be a fan of a flavour.
- Once the biscuits are all cut out, place them on a floured baking tray and chill for ten minutes, before you pop them in the oven. These should cook for 15-20 minutes or until a pale golden brown.
- Shortbread is one of those rare biscuits that does genuinely benefit from some time to cool down, so leave these to rest for around ten minutes after they're done baking.
- Now you can decorate these however you like! For a little extra sweetness, dust liberally with icing sugar, or you could even dip them in melted chocolate.
The Myza Editorial Team
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