ROSE SHORTBREAD
Simple, fragrant shortbread, best enjoyed alongside a cup of tea.
YOU WILL NEED
½ cup vegan butter or dairy butter
½ cup maple syrup
1 cup cassava flour
2 tablespoons arrowroot powder
1 teaspoon rose petal powder
½ teaspoon fine sea salt
Culinary grade dried rose petals
TO MAKE
Preheat the oven to 350ºF.
In a large bowl, cream together the butter and maple syrup using an electric mixer on a high speed until light brown in color, scraping the sides of the bowl, as needed.
Mix in the cassava flour, arrowroot powder, rose powder and salt.
Roll the dough into a log that is about 7” long. Wrap the dough in parchment paper and refrigerate until cold, at least 10 minutes.
Remove the dough from the refrigerator and cut into 1/4” thick cookie slices.
Arrange the cookies on a lined baking sheet and sprinkle each with a few dried rose petals.
Bake at 350ºF for about 20 minutes. Let cool before removing them from the cookie sheet.