Roses are red, violets are blue. Do you like shortbread, because I do!
I’m sorry that was really cheesy. But it’s almost Valentines Day so I think I get an excuse. Anyway, welcome to todays post. I’m going to be perfectly honest, I don’t really have a whole lot to say today. Ballerina Baker hasn’t had a whole lot going on recently.
I’m hoping to sell at one of the local markets in my town over the summer, but my application hasn’t been approved yet. So I’ll keep you posted on that but, for the time being, I’m just waiting.
Oh also, I have been STRUGGLING with the TikTok sound removal situation. A pretty big chunk of my videos have been muted! It’s really annoying, but at least it’s a problem everyone on the app has and not just me.
On a completely unrelated note, my photos for the next couple months are not going to be my best. From January to April, I don’t get a lot to work with. It’s cold and grey outside, which makes it difficult to get interesting pictures. So please bear with me.
Ok that was a lot of random stuff. I’m gonna stop yapping about that now and move onto talking about shortbread, because let’s be honest it’s more fun.
Describe this Shortbread to me
Taste: When developing this recipe, taste was my main concern. I wanted it to taste like rose but not like soap. Plus I wanted to keep those buttery and vanilla infused flavors of shortbread at the same time. The rose comes from rose water and if you use just the right amount it balances perfectly with the rich butteriness in the shortbread. But what really ties it all together is the little dip of dark chocolate. It adds a nice bittersweet flavor.
Texture: On the outside, this shortbread has a little snap. But on the inside, its soft and buttery and simply melts in your mouth. It’s simple, but so addicting.
Ease: Now, shortbread might sound like some really fancy delicacy, but what they don’t tell you is that it’s super easy to make. It comes together in one bowl with a handful of kitchen staples. Then you bake it up, slice it, and dip it in some chocolate!
What is Shortbread?
Shortbread is a simple and dense biscuit from Scotland. It’s traditionally made with one part sugar, two parts butter, and three or four parts flour. Today, we’re adding a few extra ingredients but the key concept stays the same. What makes shortbread so special is that it has no learners like baking soda or powder. This gives you a dense biscuit that just melts in your mouth.
Rose Shortbread? I’m Skeptical.
Ok I understand. I was skeptical too. Shortbread has a buttery and warm flavor. Rose is more of a refreshing clean flavor. Generally the two things don’t go well together, but this one is an exception. There’s not really a clear way of explaining it, but it just works. It’s key that we don’t use too much rosewater, or else it might taste like soap. Also, make sure you don’t skip the chocolate. You’d be surprised, but it’s a key component to tie this all together.
Topping
I top these with a thin layer of melted chocolate and a sprinkle of freeze dried raspberries. This ties together the refreshing rose and the dense buttery flavor in the shortbread. The bittersweet chocolate cuts through some of the sweetness, and the strawberry compliments the rose perfectly!
Rosewater Shortbread
Ingredients
Method
- Preheat the oven to 325°F. Line a 7×13 baking pan with parchment paper. Make sure there is enough overhang to help lift the baked shortbread out of the pan in step 5.
- Using a mixer (handheld or stand) fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, about 2 minutes. Add the vanilla, rosewater, and salt and beat on medium speed until combined, about 1 minute. Scrape down the sides with a spatula and add the cornstarch and flour. Beat on low speed for 30 seconds, and then turn it up to medium speed for 1 minute until a thick dough forms. It may seem too dry and like it won't come together, but keep mixing and it will.
- Press the dough into the previously prepared baking dish. Try and get it as compact and even as possible. Poke the top of dough with a fork all over to prevent air bubbles. Bake the dough for 42-45 minutes or until slightly browned on the sides. Allow the shortbread to cool in the pan set on a wire cooling rack for at least an hour or until cooled completely. Then lift it out of the pan and cut into squares or rectangles (Any size will work!)
- Place the chopped chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring after each, until completely melted. Dip half of each of the biscuits in the chocolate and sprinkle with crushed freeze dried strawberries. Allow the chocolate to harden before eating or storing in an airtight container.
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