The Meadow Kitchen · Botanical recipe
❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking & Desserts
Rose Petal & Cardamom Shortbread
Buttery, delicate shortbread biscuits fragranced with our Pink Rose Petals and a little ground cardamom for a gentle botanical touch.
Meet the botanical
Pink Rose Petals
Rosa spp. · Dried culinary rose petals
Our fragrant Pink Rose Petals bring a delicate floral note to warm baking. The picture shows the genuine branded Flowers from my Meadow 20 g pouch rather than a finished biscuit.
Botanical ingredients
Ingredients
- 150 g softened unsalted butter
- 75 g icing sugar
- 200 g plain flour
- 1½ tsp lightly crumbled dried Flowers from my Meadow Pink Rose Petals (Rosa spp.)
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- A pinch of salt
How to bake
Method
- Cream the 150 g softened butter and 75 g icing sugar together until evenly combined.
- Mix in ½ tsp vanilla extract, ½ tsp ground cardamom, 1½ tsp crumbled dried Pink Rose Petals and a pinch of salt.
- Gently stir in 200 g plain flour to make a soft dough; avoid excessive mixing.
- Cover the dough and chill for 20 minutes. Preheat the oven to 170°C and line a baking tray with baking paper.
- Lightly roll out the chilled dough and cut into biscuits; place on the prepared tray.
- Bake at 170°C for 12–15 minutes, or until the edges are lightly golden and the biscuits are cooked through. Allow to cool completely before serving.
Before you enjoy
Allergens & baking notes
- Allergens: Contains milk (butter) and wheat/gluten (plain flour). Check all ingredient labels for additional allergens or cross-contact; do not describe as dairy-free or gluten-free.
- Culinary rose petals: Use the genuine dried Pink Rose Petals intended for culinary preparations, botanically sold as Rosa spp. Never substitute florist flowers or decorative rose petals that may be treated with non-food-safe chemicals.
- Raw flour: Do not eat raw shortbread dough. Raw flour can carry harmful microorganisms; wash hands and work surfaces after handling the mixture.
- Baking: Chill the dough for 20 minutes and bake at 170°C for approximately 12–15 minutes, until cooked through and golden at the edges. Baking time may vary with biscuit thickness, size and oven calibration.
- Allergy and individual suitability: Avoid if sensitive to roses or any ingredient. Check suitability of regular botanical preparations with a healthcare professional during pregnancy, breastfeeding, medication use or relevant medical conditions.
- Keeping: Store baked biscuits hygienically, protected from moisture. No finished-biscuit shelf life is specified. The ingredient photograph shows our genuine Pink Rose Petals pouch, not finished biscuits.