Wild about Roses
Each foraging season, I have a tendency to “go deep” into one wild edible, trying every variation I can think of. It’s a wild foods crush, and recently I had it bad for roses.
Roses of severa...
Shortbread is one of the simplest cookies, and it is based on a 1-2-3 ratio. 1 part sugar, 2 parts fat, 3 parts flour. I’ve given weights as well as volume measurements since I usually make it with a kitchen scale.
Ingredients
SERVINGS: 8 to 12 Cookies
- 2 ounces sugar (a scant 1/3 cup)
- 1/3 cup dried wild rose petals
- 6 ounces unbleached flour (about 1 1/3 cups — try oat flour for a traditional Scottish shortbread, or rice flour for a crispier more delicate cookie)
- pinch salt
- 4 ounces sweet cream butter (1/2 stick)
Preparation
Preheat the oven to 325˚ F. In a food processor, pulse sugar and rose petals until blended. Add the flour and salt and pulse until combined. Add the butter by tablespoons. Blend until the dough forms into a ball.
Line an 8" square baking dish with parchment leaving extra paper hanging over two sides to make a “sling.” Press the dough evenly into the pan, and prick the surface all over with a fork.
Bake about 40-45 minutes or until the edges are golden brown.
Cool about 10 minutes, separate the edges from the sides of the pan with a butter knife, then gently lift the shortbread out of the pan using the parchment sling. Cut into serving pieces while still warm.
First published in the Summer, 2018 issue of Edible Alaska. Edited December 8, 2023.
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