My absolute favourite flower butter is rose. It is sweetly intoxicating – somehow delicate yet intense at the same time. It is outstanding when spread on a scone for afternoon tea or used to bake these shortbread biscuits.
To make the rose butter you need a good handful of rose petals (about a measuring cup’s worth) for each 125g of butter. Finely chop/mezzaluna the edible petals or herbs and use a spatula or the back of a spoon to work them thoroughly through soft – but categorically not melted or melting – butter. Then wrap into a sausage-like shape in cling-film. There are tips right at the end of this page on other flower and herb butters for how to do that.
Rose Petal Shortbread – makes 18 biscuits using a 6cm round cutter
- 125g rose butter at room temperature
- 55g caster sugar – plus 1-2 tbsps more
- 180g plain flour, sifted
Preheat the oven to 170C.
Beat together the butter and sugar until it’s smooth and light. Add the flour and use your hands to bring it together into a smooth dough. Shape the dough into a disc, wrap it in cling film and chill for about 20 minutes.
Roll it out onto a floured work surface to about half a centimetre thick. Cut out the biscuits, pop them onto a couple of baking trays and chill again for another 15 minutes.
Bake for 13-16 minutes until their paleness is just on the cusp of turning golden.
Sprinkle with the rest of the caster sugar before transfer to a wire rack to cool.