Impress your valentines with these delicious and beautiful rose and white chocolate shortbread cookies! They’re crumbly, moist and so moreish!
Shortbread is up there as one of my absolute favourite bakes. Not only is shortbread crumbly, buttery & delicious its also SO easy to make and has so few ingredients. Its really easily customised too and keeps really well….well if it doesn’t get gobbled up first! The rose and white chocolate complements each other so well, and is perfect for valentines. They’re so beautiful and will make such a gorgeous gift!
Key Ingredients You’ll Need
- Edible Rose Buds/Petals – The star ingredient in these shortbread cookies is the gorgeous rose petals. You can get these in either bud or petal form – though, its only the petals you need for the recipe! They are a bit of a special ingredient, but for valentines I think totally worth it!
- White Chocolate – When ever I use chocolate in baking I always advise buying the best quality you can, and that is even more important when it comes to white chocolate. White chocolate can be overly sweet, but brands like Dr. Oetker, Green & Blacks, Menier and Callebaut make some delicious bars.
- Caster Sugar – Shortbread and sugar go hand in hand. You want to be generous in your sugar sprinkling, no scrimping here!
How to make rose and white chocolate shortbread valentines cookies
The beauty of shortbread is how simple it is to make. Only three ingredients – butter, sugar and flour. Making it egg free and SO easy to veganise. The dough comes together really quickly, and you don’t need to use any fancy equipment. Just a spatula or wooden spoon to mix, and a rolling pin to roll out! The rose petals add a gorgeous delicate floral flavour, that I promise isn’t overpowering! And it balances beautifully with the white chocolate chunks in the buttery shortbread cookies. The white chocolate drizzle on top is the finishing touch that makes these valentines cookies the perfect gift for your loved one!
Making the shortbread dough
As I said above, this really couldn’t be simpler. But one step you absolutely must follow, is to only start baking when your butter is at room temperature. If your butter is hard, the flour and sugar won’t incorporate properly and your cookies will be dry. Room temperature butter will give us beautifully moist and crumbly cookies.
So first step is to combine the butter and sugar together until you have a smooth paste, then the flour can be mixed in to create a soft dough. Next our additions can be added, in this case – rose petals and white chocolate chunks.
As always, I like to roughly chop up a bar of chocolate to make my chunks rather than use pre-made chips/chunks. This way you can buy a better quality chocolate bar and the uneven chunk sizes gives a better texture in the cookie. Some slightly harder chunks, next to melty pools! Its the perfect combination!
For the rose petals, these don’t need to be ground down as I like the texture it gives and how pretty it looks in the cookies! But if you’re using rose buds you will need to discard the stalks and leaves first before you add them to the dough.
Once both the chocolate and rose petals have been incorporated, you can roll out the dough and cut out heart cookies with a cookie cutter. If you don’t have a cookie cutter, you can cut out a heart shape from some baking paper and use this as a template. The next important step is to chill the heart cookies before baking. Skipping this step will result in misshapen cookies as the butter will melt too quickly – so don’t skip it!!
Decorating the cookies
Once your shortbread valentines cookies have finished baking, you’ll need to let them cool completely before decorating. As the cookies are fairly small it shouldn’t take too long, so don’t fret! The decoration is super simple but looks SO cute and really finishes the cookies off.
You’ll need to melt some more white chocolate – you can either do this in a microwave or using a bain-marie – and then place it into a piping bag. If you don’t have a piping bag you could use a disposable sandwich bag as a makeshift piping bag, or even just drizzle using a spoon! The drizzle doesn’t need to be perfect, and actually the more uneven the more interesting to look at I think!
Once you’ve drizzled over each cookie, sprinkle a few more rose petals over top to stick, and voila! Beautifully crumbly, buttery, floral and chocolatey cookies that your valentine or galentine will love!
Tips & Tricks
Yes! I actually sent a few to my sister and they arrived perfectly. Make sure you bake them the day of or the day before you post them, and wrap them well in clingfilm so they’re air-tight. I’d also advise packing some bubble-wrap in your package to make sure they arrive in one piece!
If your shortbread cookies are spreading too much in the oven, the cookies are likely not chilled enough. Chill the cookies until they’re well firm to the touch before you place them into the oven.
Personally, I don’t think margarine is suitable to make shortbread. The cookies won’t keep their shape as well in the oven and you’ll lose out on flavour. Butter is a main component of shortbread, and you really want that buttery taste to shine through!
I’m sooo happy with how these shortbread cookies turned out. They’re light, moist, crumbly, buttery, floral, chocolatey…need I go on?? They’re also super simple and so quick to make! I think they look so beautiful, the perfect valentines gift….or just the perfect afternoon cookie to make for yourself! I hope you love them too!
You may also like:
- Chocolate & Hazelnut Dipped Shortbread
- Pretzel Chocolate Shortbread Cookies
- Mothers Day Bouquet Biscuits
Rose and White Chocolate Shortbread Valentines Cookies
- 125 g unsalted butter room temperature
- 55 g caster sugar plus more for sprinkling
- 180 g plain flour
- 100 g white chocolate
- 1 tbsp rose petals
- 50 g white chocolate
- rose petals for sprinkling
- For the shortbread: Preheat oven to 190C/170C Fan/Gas Mark 5 and line a large baking tray with baking paper. In a large bowl, using a spatula or wooden spoon, cream the butter and sugar together until a smooth paste. Then mix in the flour until a soft dough forms. Roughly chop the chocolate and add into the dough, along with the rose petals (stalks and leaves discarded if using rose buds.)
- Lightly flour your work surface and roll the dough out until roughly 1cm thick. Using a heart cookie cutter, cut out 9 heart cookies and place onto the prepared baking tray leaving space around each. Sprinkle each cookie generously with caster sugar, then place into the fridge to chill for 20 minutes.
- Bake in the oven for 15-20 minutes or until lightly golden brown. Place the baking tray onto a wire rack and leave the cookies to cool completely.
- To decorate: Melt the remaining white chocolate either in a microwave in 30-second increments, or using a bain-marie. Then place into a piping bag fitted with a small tip (or cut off the end to make a small hole). Drizzle the chocolate over one half of each cookie, and sprinkle some more rose petals on top. Leave to set.