Rose Petal Shortbread (Sprouted)
 
 
Shortbread melts in your mouth. It is a perfect blend of butter, salt and sweetness.
Author:
Cuisine: Dessert
Ingredients
  • 1¼ cups sprouted flour
  • ¼ cup sucanat
  • 2 TBS dried rose petals
  • ½ cup butter
Instructions
  1. Mix the dry ingredients in a bowl.
  2. Cut the butter into chunks about , one tablespoon in size. Add the to the bowl and cut them into the dry ingredients with a pasty blender or a knife, until they are about pea sized.
  3. Gently press the dough together with your hands.
  4. Press the dough into a 8 by 8 glass baking pan, smoothing the top with a metal spatuala or something flat otherwise your short bread will have finger prints on them.
  5. Cut into 12 pieces. Prick each piece with a fork a few times, making a design if you want.
  6. Bake at 325 F for 20-25 minutes or until golden brown.
  7. Recut if nessary. Let cool in the pan. Store in an airtight container. They will last for at least two weeks on the counter if you can make them last for that long!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rose-petal-shortbread-sprouted/