Inspired by Braintree's current Winter Florals collection, I'm delighted to share with you this delicious, organic recipe I have created using edible flowers. I have some beautiful organic roses in the garden and I thought I would put them to good use. I went with a shortbread recipe... but it's no ordinary shortbread. First, it contains no butter! The butter has been replaced with olive oil and you would not believe how well it works. The result is a crumbly, delicate shortbread with just a hint of olive oil flavour which pairs beautifully with the added rosewater and pistachios. The rosewater and pistachios, of course, give this shortbread a Middle Eastern flavour. If you like Turkish Delight, then you will LOVE this vegan shortbread. I also used organic white spelt flour in place of plain flour which gives a wonderful texture and also makes it lower in gluten - which is great for those with mild gluten intolerance.
Organic Rose, Pistachio & Olive Oil Shortbread
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