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Spiced Rose Shortbread

August 19, 2019 By Dane McGregor Leave a Comment

Marshmallow and shortbread are two flavours and textures I believe are a match made in delicious heaven. The shortbread is always smooth and crumbly and the marshmallow, sweet and fluffy.

I also love a good spiced shortbread, so I wanted to balance and accompany it with some soft rose infused marshmallow. Perfect for afternoon teas, special occasions or weekend baking where you’re after something pretty (manly pretty I must add) yet delicious. This marshmallow recipe is also based on my mothers growing up, so it’s always fool-proof and nostalgic all at the same time. Happy baking!

Print
Spiced Rose Shortbread
Prep Time
30 mins
Cook Time
15 mins
Chilling Time
30 mins
Total Time
1 hr 15 mins
 
Serves: 12
Ingredients
Shortbread
  • 180g Butter – Room Temperature
  • 70g Icing Sugar
  • 225g Plain Flour
  • 1 Teaspoon Cardamom
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • 1/2 Teaspoon Salt
Marshmallow
  • 100g Caster Sugar
  • 1 Teaspoon Gelatin
  • 60ml Boiling Water
  • 1 Teaspoon Rose Water
  • Pink Food Colouring
  • Dried Rose Petals (Optional)
Instructions
  1. Using a held-held beater, cream together the butter and icing sugar until pale and fluffy. Add flour, spices and salt and mix through until a firm dough is formed.

  2. Roll out dough until 1.5cm thick and slice into rectangles. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.

  3. Preheat oven to 180°c fan bake.

  4. When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.

  5. For the marshmallow, add boiling water and gelatine to a large bowl, stirring to dissolve. Add sugar, rose water and colouring, and beat with a hand-held beater on high for 10 minutes until thick, fluffy and sugar has dissolved.

  6. Pipe on top of cooled shortbread and sprinkle with dried rose petals.

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Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

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AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

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