While wearing florals is something I’ve been doing for a while, I can’t say the same for eating them. I’ve had edible flowers on a salad once or twice, but that’s about it. How about you? I am a huge fan of rose-scented products and have always been interested in trying rosewater which is made by steeping rose petals in water. It’s used heavily Middle Eastern cuisine, especially sweets. A few weeks ago I hopped on Amazon and ordered this bottle of rosewater and have been enjoying adding a splash to baked goods and even smoothies (will share that recipe soon!). The result? A surprising and delicate flavor I really link you’ll love!
These Vanilla Rose Shortbread Cookies are both nostalgic and elegant. Their light and crumbly texture reminds me of a classic shortbread cookie, and the coconut butter icing topped with dried rose petals makes them almost too pretty to eat. They’re also grain free, dairy free, soy free and nut free!
These cookies would be great for Easter or Mother’s Day, a baby shower, a garden party soiree, an afternoon tea party or any day of the week that needs some extra beauty and/or sweetness. 🙂
For the cookies:
- ½ cup coconut flour
- 2 tbsp arrowroot flour
- ¼ cup coconut sugar or Monkfruit sweetener
- ¼ cup melted coconut oil
- 1 egg
- ½ tsp rosewater
- 1 tsp vanilla
- pinch of salt
For the icing:
- ½ cup coconut butter, melted
- 1 tbsp honey or maple syrup
Garnish:
- Add all ingredients for the cookies to a mixing bowl and stir well until a soft, crumbly dough forms.
- Press out dough on a piece of parchment paper until ¼ inch thick.
- Cut out cookies using cookie cutter of choice.
- Carefully transfer cutouts to a parchment paper-lined baking sheet using a spatula.
- Re-roll and press remaining dough to cut out more cookies. Repeat until all dough is used.
- Bake cookies for 8-10 minutes until edges turn golden brown.
- Remove from the oven and let cool on wire rack.
- While cookies are cooling, melt coconut butter and combine with honey or maple syrup.
- Once cookies are cool, use a butter knife to frost cookies with coconut butter "icing."
- Sprinkle dried rose petals on top.
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