Some of the best things to come out of my kitchen have been happy accidents or spur of the moment enhancements of recipes (they’re just “suggestions” anyway, right?).
I was powdering some rose petals for a percolation, and an electuary, when I got a craving for shortbread. I tried to ignore it, but…SHORTBREAD. Fine. I threw the ingredients in the mixer and set the oven on preheat. While I was rummaging through the cupboards, I saw a bag of mini chocolate chips and threw a handful of them in.
Then it hit me. WHAT IF I PUT ROSE POWDER IN THE SHORTBREAD. And that is how Rose Chocolate Scottish Shortbread happened in my kitchen.
It’s the easiest recipe because it’s just so….. short. And it’s very much a blank canvas. A tablespoon or two of any finely crushed or powdered herbs can be added (less for stronger aromatic herbs). I’ve also used lemon balm and lavender as shortbread add-ins for cookies I made for a friend’s wedding that was featured in Rock n Roll Bride (humble brag).
200 g plain flour
50 g sugar
125 g butter
30 g rose powder (dried petals run through a coffee grinder)
120 g mini chocolate chips
Preheat oven to 325*. Add flour and sugar to mixing bowl. Cut in cold butter and mix until it’s the consistency of cornmeal. Add in the rose powder and chocolate chips and blend. Dump the loose mixture out into a 9″ tart/quiche pan with removable bottom (you can also use an 8×8″ pan). Press the mixture down firmly so that it is even. Bake 15-20 minutes, just until you see some golden brown at the edges. Remove and let cool before slicing. Store in a cookie tin. The rose flavor will be delicate and mild, much like rose herself.