Rose and White Chocolate Shortbread Biscuits

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Remember its Mother’s Day this Sunday for those of you in the UK. Whip up a batch of these delicately floral shortbread, pop them in a lovely tin and there you have it, a thoughtful gift to show your mum how much she means to you.

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They are regular shortbread, with the addition of a little rose water, crisp, crunchy and fragrant, drizzled with white chocolate and then topped with gorgeous edible rose petals.

Rose and White Chocolate Shortbread Biscuits

(Makes 20 biscuits, you will need a round fluted cutter)

Ingredients

  • 150g butter
  • 75g castor sugar
  • 150g plain flour
  • 75g semolina
  • 1/2 tsp rose water
  • 50g white chocolate
  • edible rose petals
  1. Begin by creaming together the butter and sugar, once creamy and pale in colour, add in the semolina, flour and rose water and mix till a dough consistency has been achieved.
  2. Wrap and leave to rest in the fridge for 1/2 hour. Once chilled, roll out on a lightly floured surface and cut out rounds. Bake on a lined baking tray for 12 minutes at 160oC.
  3. Biscuits will come out of the oven still soft, leave them to cool on a flt surface and they will harden up.
  4. Once cooled, melt the white chocolate and drizzle over the biscuits, sprinkling the rose petals over half. leave to set.

 

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Wrap up, gift and enjoy!

Rachel

 

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