Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup rose syrup
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 cup sliced almonds
Special equipment needed:
- Electric mixer
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the rose syrup and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Turn the dough out onto a lightly floured surface and knead until smooth.
7. Roll the dough out to 1/4-inch thickness and cut into desired shapes using a cookie cutter.
8. Place the cookies on the prepared baking sheet and sprinkle with sliced almonds.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 30mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Rose syrup can be substituted with any other flavored syrup, such as vanilla or lavender.
- Almond flour can be substituted with any other nut flour, such as hazelnut or pecan.
Variations:
- Add a few drops of red food coloring to the dough for a pink color.
- Add 1/2 tsp of rose water for a stronger rose flavor.
Tips and tricks:
- Make sure the butter is softened before creaming with the sugar to ensure a smooth dough.
- Don't overwork the dough or the cookies will become tough.
- If the dough is too sticky, refrigerate for 30 minutes before rolling out.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat the cookies in a 350°F (180°C) oven for 5 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with edible rose petals or additional sliced almonds.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
If the cookies are too crumbly, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use pasteurized butter and eggs to avoid any risk of foodborne illness.
Food history:
Shortbread originated in Scotland in the 16th century and was traditionally made with just butter, sugar, and flour.
Flavor profiles:
The rose syrup adds a floral sweetness to the buttery shortbread, while the almond flour adds a nutty flavor.
Serving suggestions:
Serve the cookies as a dessert or as a sweet snack.
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Region: Scottish