Rose Water Shortbread

I’m doing a middle Eastern menu at my evening classes at the Loblaw PC Cooking Schools (click on the “Where’s Chris this month” on the home page of my website for a location near you). Such powerful flavors that are new to us but everyday eating for many. This is beyond shawarmas and falafels (although I love them both), I’m talking about citrusy sumac, earthy za ‘atar, fruity/spicy aleppo peppers and fragrant rose and orange waters just to mention a few. I make a semolina and coconut cake that is drenched in a combination of rose and orange water flavored simple syrup. This is another use for the rosewater, but you could also make these with orange water. I’ve adapted this recipe from one of my shortbread recipes. Rosewater Scented Shortbread – one bite and you will be hooked.

Rosewater is the aroma you typically get when you walk into any Middle Eastern store. Its sweet scent transports you to a floral garden, and its delicate taste will keep you wanting more. It is used not only for desserts, but also for savory dishes, in ice creams, and in drinks such as rosewater water (just how do you order this in a restaurant?!). It can be overwhelming however (much like that guy/gal on the subway in the 80’s, who bought perfume by the gallon) if too much is used. My preference is to start with half the recommended quantities in the recipe – smell and taste it before baking, add more if needed or leave it alone if you are at the desired state.

I’m sharing this recipe because in every class I’ve done so far, the cake has been a great hit and I’m being asked, just what can I do with the extra rose and orange water? This product keeps, doesn’t require refrigeration and doesn’t actually cost very much. For about the price of a small bottle of pop, you can get this bottle of water. So don’t sweat it, just think of it like you would vanilla extract (but significantly cheaper – just don’t tell the people making the stuff). Soften some ice cream and add a few drops (to taste) or so of rosewater and get hooked on the flavor and fragrance. Check out the Persian Love Cake on a previous blog for another application.

In short, try this out and enjoy the taste. Not an everyday need but I can see it on a cold winter’s day with a nice pot of tea or glass of wine (there is always wine in my sights!). As always – enjoy!

1 cup unsalted Churn 84 European Style butter, room temperature
½ cup icing sugar
2 lemons, zest only
4 tsps. Arz Rose water
2 cups all-purpose flour
Pinch of salt

In the bowl of your stand mixer (or hand mixer) beat together the butter, powdered sugar, lemon zest and rosewater until smooth and creamy
Add the salt to the flour – whisk to mix, then add to the butter mixture and on low speed, mix to combine – do not overmix, stop the machine
At this stage you can either use empty the contents into a large freezer bag or onto a sheet of plastic wrap (about 18” long), cover with another piece of plastic wrap and roll to ¼” thickness
The dough will be soft at this stage but the plastic helps keep it from becoming a sticky mes
Refrigerate about 30 minutes
After 30 minutes, heat the oven to 350f
Cut the plastic freezer bag along the edges and using a cookie cutter or knife, make some cuts – same process for the other method
Place on to a parchment-lined baking sheet, leaving 1 inch between them
Bake for 12 – 15 minutes, or until golden brown on the bottoms and lightly browned around the edges
To decorate the cookies, place a chocolate chip onto the center of each cookie as they come out of the oven, and insert sliced almonds into the bottom of the melting chocolate chip – it will stay where you put it
You can also do this with orange water – see picture below