The biscuit of my childhood.
My nan would make shortbread almost every week. Thick, crumbly fingers of the stuff, covered in a dusting of sugar which would melt in your mouth and leave you gagging for more, as well as a cup of tea…
Sadly, I haven’t managed to replicate my nan’s shortbread exactly, despite having her hand-written recipe book (need more practice without the kids around I think…) but I love having a go.
I decided to make some shortbread today just because I fancied some and the kids love to help make it too.
Today, however, I decided to experiment a little and add a hint of Rose Water to the mixture.
The result, a light, buttery shortbread biscuit with just a hint of rose/turkish delight about it.
If you’re a fan of rose flavouring, do give these a go. You won’t be disappointed!
150g Softened Butter
80g Caster Sugar
150g Plain Flour
3 tsp Rose Water
1 tsp Vanilla Extract/Essence
(extra flour for dusting the surface)
1 – Pre-heat the oven to 160’c (fan)
2 – Place the softened butter and caster sugar in a bowl.
3 – Mix until light and fluffy.
4 – Add the vanilla, rose water, flour and semolina and mix with a fork until incorporated and the mixture forms a dough like ball.
5 – Place the dough on a lightly floured surface (TIP: I always place cling film over my worktop and roll the dough out on that so when it comes to clearing up, I don’t have anything to do other than fold the cling film up and throw it in the bin) and roll it out until it is 5mm thick.
6 – Using a circular cutter, or a cutter shape of your choice, cut out the shortbread and place on a baking tray covered in greaseproof paper.
7 – Once done, place in the oven and bake for approximately 25/30 minutes. Keep an eye on them from 25 minutes as you don’t want them to colour very much, just a very light brown colour around the edge is perfect.
8 – Remove from oven and leave to cool on a wire rack.
Enjoy…and serve with a good old cup of Rosy-Lea.