The trick with cooking or baking with florals is figuring out how much is too much, and how little is too little. With my shortbread, early attempts using dried rose petals alone overwhelmed the balance, but layering with rose water for a better flavor proved successful. Each bottle of rose water can vary in strength, so it's best to start with less and adjust according to taste. Trust your senses when baking!
These buttery gems came about when I was tasked with dessert for a friend's dinner party inspired by Ottolenghi. I wanted a pretty finish that included roses; over the years, they've become a staple for me at special occasions. They're visually stunning, fragrant, and delightfully scrumptious – a perfect pairing with floral flavors.
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