Cardamom Rosewater Shortbread Cookies

A classic buttery shortbread cookie infused with the fragrant aroma of cardamom and a delicate hint of rosewater. These cookies are melt-in-your-mouth delicious and perfect with a cup of tea.

Prep Time

15 minutes

Total Time

33-35 minutes

Calories

125 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.21/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Bread

Cuisine:

British

Ingredients

Servings

2cupsAll-Purpose Flour(plus more for dusting)

£0.25

1cupUnsalted Butter(softened)

£2.00

0.5cupPowdered Sugar(also known as confectioners' sugar)

£0.35

1teaspoonGround Cardamom(freshly ground is best)

£0.20

1teaspoonRosewater(adjust to taste)

£0.15

0.3teaspoonSalt(enhances the flavors)

£2.00

2tablespoonsGranulated Sugar(for sprinkling on top (optional))

£0.05

Total Cost

£5.00

£0.21 per serving

Instructions

1.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3.
Add the ground cardamom, rosewater, and salt to the butter mixture. Mix well to combine.
4.
Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough should come together to form a ball.
5.
Turn the dough out onto a lightly floured surface. Roll out the dough to about 1/4 inch thickness.
6.
Use cookie cutters to cut out desired shapes, or use a knife to cut into squares or rectangles. Reroll scraps as needed.
7.
Place the cookies onto the prepared baking sheet, leaving a little space between each.
8.
Sprinkle with granulated sugar (optional).
9.
Bake for 18-20 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.
10.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11.
Store in an airtight container at room temperature for up to a week.

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My Notes

Nutrition Information

Nutrition per serving (20g)

125 kcal / 523 kJ

Carbs

13.8g

5% of RDA

Fat

7.3g

10% of RDA

Protein

1.5g

3% of RDA

Detailed Breakdown

Fibre

0.4 g

1% of RDA

Sugar

5.8 g

6% of RDA

Sodium

39 mg

2% of RDA

Saturated Fat

4.6 g

23% of RDA

Chef's Tips

For a more intense rose flavor, add a few drops of rose extract, but be careful not to overdo it as it can be overpowering.

Chilling the dough for 30 minutes before rolling it out can make it easier to work with.

Don't overbake the cookies, as they will become dry and crumbly. They should be slightly soft in the center when removed from the oven.

Dusting the cookie cutters with flour can help prevent the dough from sticking.

For a decorative touch, you can sprinkle the cookies with edible dried rose petals before baking.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowl

Parchment Paper

Rolling Pin (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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