Servings: 0 serving
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This recipe is a beautiful blend of nature's bounty: the delicate sweetness of rose petals, the warm spiciness of cardamom, and the comforting texture of shortbread hearts. Each bite is a reminder of the divine, with the flavors of the earth coming together in harmony. Enjoy the floral aroma that radiates from each heart, and let it bring a sense of peace and contentment to your soul. As you savor each bite, take a moment to be grateful for the nourishment and love that surrounds you.
Equipment
Baking Sheet
Cookie Cutter
Pastry cutter.
Ingredients
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- Pinch of salt
- 1 teaspoon ground cardamom
- 4 ounces unsalted butter, cut into small cubes
- 2 tablespoons dried rose petals
- Powdered sugar, for sprinkling
Instructions
- Preheat your oven to 350°F.
- Take a moment to appreciate the rose petals and cardamom you have gathered from nature's bounty
- In a medium-sized bowl, combine 1 cup of all-purpose flour, ¼ cup of powdered sugar, a pinch of salt, and 1 teaspoon of ground cardamom.
- Cut 4 ounces of unsalted butter into small cubes and incorporate it into the flour mixture, using a pastry cutter or two forks.
- Once the butter is blended into the flour, stir in 2 tablespoons of dried rose petals.
- Transfer the dough onto a lightly floured surface and knead it until it is smooth and pliable.
- Cut out heart shapes from the dough with a cookie cutter and place them on a parchment-lined baking sheet.
- Bake the shortbread hearts in the oven for 12–15 minutes, or until golden brown.
- Allow the shortbread hearts to cool for 10 minutes, then sprinkle them with a pinch of powdered sugar.
- Serve the rose and cardamom shortbread hearts while still warm
Tried this recipe?Let us know how it was!
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06/10/2024 10:45 am GMT
