Description
A delightful shortbread infused with cardamom and rose, perfect for tea time.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 tablespoon rose water
- 1/4 cup chopped pistachios (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Add the flour, salt, cardamom, and rose water. Mix until combined.
- If using, fold in the chopped pistachios.
- Press the dough into a greased 9-inch square baking pan.
- Bake for 20-25 minutes or until lightly golden.
- Let it cool, then cut into squares.
Notes
- Substitute vegan butter for a dairy-free version.
- Use almond or vanilla extract if you don’t have rose water.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cardamom Rose Shortbread, Shortbread Recipe, Easy Dessert