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Rose and dark chocolate shortbread
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Shortbread is brilliantly adaptable – you can add so many different flavours to it and create something new. Here, I’ve included rose and given the biscuits a chocolate coating, a combination that works beautifully.
Makes: 20
200g unsalted butter, at room temperature
100g caster sugar
1 lemon, zest
½-1 tsp rose water (rose water can vary in intensity, so add just a little at a time)
1 tsp vanilla extract
300g plain flour
2 tbsp Waitrose Cooks’ Ingredients dried rose petals, plus extra to decorate
200g dark chocolate
Typical values per serving:
Energy |
847kj 210kcal |
---|---|
Fat | 12.7g |
Saturated Fat | 7.8g |
Carbohydrate | 20.8g |
Sugars | 8g |
Protein | 2.5g |
Salt | 0.2g |
Fibre | 1.2g |
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