The first thing to say about these biscuits is that I had special help in the making and decorating of them. C and I wanted to make his mum something for Mother’s Day. She is quite partial to shortbread, but to make it extra special, we decided to flavour half with rose and decorate it with dark chocolate and the other half with kewar water and decorate it with milk chocolate. Kewar water is typically used to flavour Indian sweets and this is the smell that hits you when you walk into an Indian sweet shop. It’s very fragrant and sweet, not unlike rose water. I adapted the recipe from the John Waites recipe in the March edition of the Waitrose magazine. They turned out brilliantly.
200g unsalted butter, at room temperature
100g caster sugar
1 lemon, zested
½-1 tsp rose water (rose water can vary in intensity, so add just a little at a time)
1 tsp kewar water
1 tsp vanilla extract
300g plain flour
2 tbsp Waitrose Cooks’ Ingredients dried rose petals, plus extra to decorate
100g dark chocolate
100g milk chocolate
Chopped pistachio nuts for decoration
- Put the half butter, sugar, lemon zest, the rose water and vanilla in a large bowl and, using an electric mixer, beat together for about 5 minutes or until light and fluffy. Scrape the bowl down and add half the flour, a pinch of salt and the rose petals, mixing together briefly until it comes together as a dough. Tip the dough onto the work surface and bring together into a ball. Flatten with your hands, then roll out to a 25cm square; place on a baking tray and chill until firm – about 30 minutes.
- Do the same with the other half of the ingredients but this time use the kewar water.
- Preheat the oven to 170˚C, gas mark 3; line 2 baking trays with parchment. Halve the dough, then cut into 2.5cm-thick fingers or shape into hearts using a cookie cutter and pierce all over with a fork.
- Put the biscuits on the prepared baking trays and bake for 25-30 minutes or until lightly browned. Remove from the oven and allow to cool completely.
- Put the dark chocolate in a heatproof bowl and microwave in 30 second bursts until about ¾ of the chocolate has melted. Mix vigorously with a spatula until fully melted (this is a quick method of tempering the chocolate). Dip the rose shortbread halfway into the chocolate, allow the excess to drip off, then lay on a clean sheet of parchment to set, decorating with a few extra rose petals. Melt the milk chocolate in the same way and dip half the kewar water shortbread into it. Sprinkle with pistachio nuts. Once the chocolate has set, you can store the shortbread in an airtight container for up to 4 days.