Cranberry, Rose and Cardamom Shortbread

Delicate cranberry, rose and cardamom shortbread – buttery, floral biscuits baked to perfection. Easy homemade recipe with a fragrant twist, ideal for tea‑time, festive gifting, or elegant desserts
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Course Cookies

Ingredients
  

  • 250 g butter softened
  • 105 g caster sugar
  • 350 g cake flour
  • 60 g cornstarch
  • 2 ml salt
  • 1 tbsp ground cardamom
  • 5 ml rose water
  • Extra caster sugar for dusting
  • Dried cranberries finely chopped for added flavor and texture

Instructions
 

  • Preheat the oven to 130°C. Prepare a 16 cm x 26 cm baking pan (note: pan size affects thickness and baking time).
  • Cream the butter and caster sugar together until light and fluffy.
  • Sift the flour, cornstarch, salt, and cardamom together. Add to the butter mixture along with the rose water. Mix until combined. Fold in the cranberries.
  • Knead lightly to form a dough. Press the dough evenly into the prepared pan.
  • Prick the dough thoroughly with a fork.
  • Bake for about 1 hour, or until pale golden.
  • While still warm, cut into fingers and sprinkle with caster sugar.
  • Allow to cool before serving.