- Total time 2 hours & 30 minutes
- Portion size 14 servings
Preheat oven to 300°F. Mist 9-inch fluted round tart pan with removable bottom with cooking spray; line bottom with parchment paper.
In food processor, combine both flours, sugar and salt. Pulse until combined. Add butter; pulse until dough is crumbly and starts to clump together, about 1 minute.
Transfer to prepared pan. Press flat to even thickness; refrigerate for 15 minutes.
Using paring knife, score into 14 wedges. Using fork, prick each wedge twice. Bake until firm and light golden brown, 55 to 60 minutes. Cut through score lines. Let cool completely in pan on rack. Transfer to rack.
Rosewater Glaze In bowl, whisk together icing sugar, rosewater and 1½ tbsp water until smooth, adding an additional ¼ tsp water as needed to reach desired consistency. Dip toothpick into food colouring then into glaze; stir until combined. Repeat, if needed, to tint glaze pale pink.
Using spoon, drizzle glaze individually over shortbread, spreading to edges with knife; sprinkle rose petals over glaze. Let stand until set, about 1 hour.
Test Kitchen Tip: For three shades of pink, divide the tinted glaze into three small bowls. Add ½ drop food colouring to the first bowl and 2 drops to the second bowl, stirring each to combine. The third bowl will remain as is and be the lightest pink. Use each shade to glaze about one third of the shortbread slices.
Nutritional facts PER COOKIE: about
- Sodium 85 mg
- Sugars 12 g
- Protein 2 g
- Calories 199
- Total fat 10 g
- Potassium 22 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 26 g
- Iron 5
- Folate 13
- Calcium 6
- Vitamin A 8