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Rose and cardamom shortbread

After a lovely chat about edible rose petals with a customer in the shop the other week, I am fulfilling a promise to her by sharing a recipe to go with her purchase!


  • 2 cups plain organic white flour

  • 3/4 cup of organic ground almonds

  • 225g unsalted butter

  • 1/2 cup golden caster sugar

  • 2 tsp ground cardamom

  • 1tsp salt

  • 1/2 cup icing sugar

  • A little boiling water to make a thick constistency

  • 2 tsp rosewater

  • Grated lemon rind

  • Edible rose petals Around 30 mins in oven at 170 degrees Method:

  1. Sieve flour into a bowl and add all dry ingredients

  2. Rub butter into flour until it becomes crumbly and then bring the dough together using your hands

  3. Put wrapped dough into fridge for 30 mins

  4. After 30 mins take out of fridge and place dough into a buttered square pan

  5. Flatten and push the dough into the bottom of the pan with your fingers and push into the corners of the tin then prick all over with a fork, going about half way down the dough's thickness

  6. Bake in oven for about 30 mins till a pale gold colour

  7. Slice through the cooked dough with a sharp knife whilst still hot to make square or rectangular biscuits and turn out onto a plate when cooled thoroughly.


  1. Add a couple of teaspoons of boiling water to half a cup of icing sugar and mix through

  2. Add a couple of teaspoons of rosewater and mix thoroughly, adding a little more boiling water if necessary to make a thick mixture which can drop off a teaspoon

  3. Drop a teaspoon of icing on to each biscuit along with a little lemon zest

  4. Sprinkle a few rose petals on top.

Lovely with a cup of Assam tea! Mel x

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