Spice Spoon’s Rosewater Shortbread for Navroze

Makes about 35 to 40 shortbread disks

Ingredients:

225g unsalted butter, softened

75g powdered sugar

325g all-purpose flour

½ tsp salt*

1 tbsp rosewater**

30g crushed, unsalted pistachios

2 tbsp crushed, organic dried rose petals (it should look like rose petal dust)

250g dark chocolate, chopped***

Notes:

*Use sea or pink salt, not table salt.

**I use a Lebanese brand here in Toronto, which is quite mild. Be sure to taste and test your rosewater and adjust the amount accordingly.

***I prefer dark chocolate, but you can use a milk chocolate too.

Preparation:

Divide shortbread disks in two separate batches and bake separately, so that they bake evenly.

Pre-heat an oven to 160°C and line a large baking sheet with parchment paper. Sift powdered sugar and set aside. Sift flour and salt in a separate bowl and set aside. Whip softened butter with a mixer on medium-high speed for three to five minutes (alternatively, you can do this by hand), scraping down the sides of the bowl when required, till it turns a pale yellow and is light and fluffy.

Add powdered sugar in batches, beating between each addition, till the mixture looks pale, for a total of three minutes.

Reduce the mixer speed to low, and gradually add flour mixture and rosewater. Mix until combined. Do not overmix. The dough will look dry. Transfer dough to a large piece of parchment or wax paper and gently form the dough into a 35cm log by wrapping the paper around it.

Chill the dough in the fridge for at least 2 hours (can be chilled for up to a few days). When ready to bake, slice chilled log into ½cm slices. (Tightly wrap half of the sliced dough with plastic wrap or parchment paper and place back into the fridge.)

Arrange first batch of disks on the baking sheet, leaving 3cm between each disk. Bake for 15 to 17 minutes or till the sides of the shortbread disks start to turn slightly golden.

Remove from oven and allow to cool for at least 30 minutes. Repeat the same process with the second batch of shortbread disks.

To decorate:

Place chopped chocolate in a double boiler set over simmering water (or you can melt it in a microwave). Stir chocolate for about five minutes, until it melts and looks glossy. Then remove from heat.

Dip the end of each disk halfway into the chocolate, allow chocolate to drip back into the bowl and then place the shortbread disk on parchment paper.

Sprinkle crushed pistachios and dried rose petal dust on the dipped part of the disk. Allow to rest for one hour till the chocolate has hardened.

The disks can be stored in an airtight container at room temperature for up to a week, but I doubt they will last this long.