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Rose Shortbread Cookies (grain free) - www.savorylotus.com

Rose Shortbread Cookies (grain free)

  • Author: Katja from Savory Lotus

Ingredients

Scale
  • 1/2 cup unsalted butter (one stick), room temperature
  • 1/4 cup honey or maple syrup
  • 1 tsp rose water (like this)
  • 1/4 tsp unrefined salt
  • 2 cups almond flour (I use this brand)
  • 2 tbsp arrowroot powder (like this)
  • 1 tbsp crushed edible rose petals, chopped fine (like this)

Instructions

  1. In food processor, combine butter, honey/maple syrup, rose water, and salt and process until creamy smooth.
  2. Add almond flour one cup at a time and pulse into wet mixture. Add arrowroot powder and pulse again until dough is well combined but not yet forming a ball of dough. Then sprinkle in chopped rose petals and pulse until dough is fully incorporated. Do not over-process as this destroys the flower petals.
  3. Remove dough from processor bowl and form into a ball. Place dough onto parchment paper lined baking sheet and shape into a round, flat patty. Cover with additional piece of parchment paper and refrigerate until firm, at least 2 hours or up to 2 days.
  4. Once dough is firm, preheat oven to 325’F.
  5. Remove dough from fridge and very lightly dust top with arrowroot powder. Leaving dough in between 2 pieces of parchment paper, carefully roll out until about 1/4 inch thick all around. Using a cookie cutter, stamp out cookies and place onto a parchment paper lined baking sheet, at least 1 inch apart. Collect and roll our dough scraps until all dough is used. Place dough back into fridge if it gets too soft.
  6. Before baking, place cookie tray into fridge for 15 minutes to chill. Then bake for 13-15 minutes, until cookies are slightly golden. Watch carefully as these cookies will brown very quickly towards the end.
  7. Remove from oven. Allow to cool for a couple of minutes then transfer to a baking rack to cool completely.
  8. Store leftovers in an airtight jar for a couple of days. Refrigeration extends shelf life. Recipe yield varies depending on size of cookie cutter used. I got 12 larger cookies and 10 smaller cookies.

Notes

– This dough can be done by hand or with a hand blender as well.
– Placing cut cookies into fridge before baking helps cookies hold their shape while baking.
– Instead of using a cookies cutter, this dough can be rolled into an 8 inch long log, rolled into parchment paper, and chilled. Once firm, simple slice dough into 1/4 inch rounds. Be sure to chill again for 15 minutes before baking.
– I use unsalted, grass fed butter for this recipe. If using ghee or coconut oil, reduce fat to 1/3 cup.