In partnership with Booths, the good grocers
Image for Recipe - Rose & Dark Chocolate Shortbread

Rose & Dark Chocolate Shortbread

Image for Recipe - Rose & Dark Chocolate Shortbread
  • Time preparation 25 minutes plus chilling and cooling
  • cook time 30 minutes
  • Serve Serves 20

​Shortbread is brilliantly adaptable – you can add so many different flavours to it and create something new. Here, we’ve included rose and given the biscuits a chocolate coating, a combination that works beautifully.

Recipe and image courtesy of Waitrose & Partners
  • 200g unsalted butter, at room temperature
  • 100g caster sugar
  • 1 lemon, zest
  • ½-1 tsp rose water (rose water can vary in intensity, so add just a little at a time)
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tbsp Waitrose Cooks’ Ingredients dried rose petals, plus extra to decorate (or similar)
  • 200g dark chocolate

Put the butter, sugar, lemon zest, rose water (to taste) and vanilla in a large bowl and, using an electric mixer, beat together for about 5 minutes or until light and fluffy.

Scrape the bowl down and add the flour, a pinch of salt and the rose petals, mixing together briefly until it comes together as a dough. Tip the dough onto the work surface and bring together into a ball.

Flatten with your hands, then roll out to a 25cm square; place on a baking tray and chill until firm – about 30 minutes.

Preheat the oven to 170˚C, gas mark 3; line 2 baking trays with parchment. Halve the dough, then cut into 2.5cm-thick fingers and pierce all over with a fork.

Put the biscuits on the prepared baking trays and bake for 25-30 minutes or until lightly browned. Remove from the oven and allow to cool completely.

Put the chocolate in a heatproof bowl and microwave in 30 second bursts until about ¾ of the chocolate has melted. Mix vigorously with a spatula until fully melted (this is a quick method of tempering the chocolate).

Dip the shortbread halfway into the chocolate, allow the excess to drip off, then lay on a clean sheet of parchment to set, decorating with a few extra rose petals.

Once the chocolate has set, you can store the shortbread in an airtight container for up to 4 days.

Ingredients

  • 200g unsalted butter, at room temperature
  • 100g caster sugar
  • 1 lemon, zest
  • ½-1 tsp rose water (rose water can vary in intensity, so add just a little at a time)
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tbsp Waitrose Cooks’ Ingredients dried rose petals, plus extra to decorate (or similar)
  • 200g dark chocolate

Method

Put the butter, sugar, lemon zest, rose water (to taste) and vanilla in a large bowl and, using an electric mixer, beat together for about 5 minutes or until light and fluffy.

Scrape the bowl down and add the flour, a pinch of salt and the rose petals, mixing together briefly until it comes together as a dough. Tip the dough onto the work surface and bring together into a ball.

Flatten with your hands, then roll out to a 25cm square; place on a baking tray and chill until firm – about 30 minutes.

Preheat the oven to 170˚C, gas mark 3; line 2 baking trays with parchment. Halve the dough, then cut into 2.5cm-thick fingers and pierce all over with a fork.

Put the biscuits on the prepared baking trays and bake for 25-30 minutes or until lightly browned. Remove from the oven and allow to cool completely.

Put the chocolate in a heatproof bowl and microwave in 30 second bursts until about ¾ of the chocolate has melted. Mix vigorously with a spatula until fully melted (this is a quick method of tempering the chocolate).

Dip the shortbread halfway into the chocolate, allow the excess to drip off, then lay on a clean sheet of parchment to set, decorating with a few extra rose petals.

Once the chocolate has set, you can store the shortbread in an airtight container for up to 4 days.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected
Download your FREE Guide
40 British Producers You Need to Know