Happy Friday! Here is my last recipe of the week! This Almond and Rose Sugar shortbread is crumbly and buttery and fragrant.
I made the rose petal infused sugar by combining a few spoonfulls of pink rosepetals (I get mine here) with some organic golden caster sugar and storing in a kilner jar for a few weeks. Give it a gentle shake every few days and you'll soon have some lovely sugar infused with the delicate scent of roses!
100g Butter (this must be fridge cold and cut up into small cubes)
100g Plain white flour
60g Rose infused caster sugar (plus more for dusting)
100g Ground almonds
1/2 tsp Salt
1 tsp Almond essence
Whole almonds to decorate
Pre-heat oven to 160c.
Place the butter in a mixing bowl and sift in the flour, ground almonds, caster sugar and salt. Rub the butter into the dry ingredients until it resembles breadcrumbs then sprinkle over almond essence. Start to form the mixture into a ball - it should come together into a nice soft dough. Press into a round cake tin of your choice (the smaller the tin, the thicker the shortbread pieces will be. I used a 6'' round tin) and mark with a knife where you will make your cuts. I cut the almonds in half and pressed them into the surface and also made a crimply border with my finger. Pop them into the oven for about 20 mins until toasty and golden around the edges. Let them cool in the tin for approx 10 minutes before cutting into wedges and turning out onto a wire rack to cool completely.