Donna Hay's Orange and Rose Shortbread

Donna Hay's Orange and Rose Shortbread

Prep
20
Cooking time
25
Serves
0

Method

1- Preheat oven to 180°C (350°F).

2- Place the flour, sugar and salt in a large bowl. Stir in the Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil, rosewater and half the orange zest until the dough just comes together. Turn out onto a clean bench and knead gently until smooth. Wrap in plastic wrap and place in the fridge for 15 minutes to chill.

3- Roll out the dough between 2 sheets of non-stick baking paper to 8mm-thick. Cut into rounds, using a 4cm cutter. Place the rounds, 2cm apart, on a baking tray lined with nonstick baking paper. Brush lightly with the eggwhite and sprinkle with extra sugar, rose petals and remaining orange zest.

4- Cook for 22–25 minutes or until golden brown. Set aside to cool on the tray. Sprinkle with extra rose petals to serve. Makes 20.

Ingredients Chevron Icon

2½ cups (350g) white spelt flour

½ cup (110g) raw caster (superfine) sugar, plus extra for sprinkling

½ teaspoon table salt

¾ cup (180ml) Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil

3 teaspoons rosewater

2 tablespoons finely grated orange zest

1 eggwhite, lightly beaten

1 tablespoon dried rose petals, plus extra, for sprinkling