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Rosewater Sablés - TastyPlanner.com
basic shortbread recipe you can flavour however you want by picking the extract of your choice
Recipe Source: Have Cake Will Travel
1/2 cup nondairy butter
1/2 cup powdered sugar
1 tbsp plain almond or other milk alternative
2 tsp rosewater or extract of choice
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
Preheat oven to 350F.
Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mix, cream butter, sugar, milk and extract.
In a separate bowl, sift flour, baking powder and salt.
In two batches, add flour mixture to butter mixture.
Stir until combined, adding a touch of extra milk if the dough is too dry.
Shape into a disk, wrap in plastic paper.
Refrigerate for 30 minutes.
Roll out dough to a little lower than 1/4-inch thickness.
Cut with an approximately 2-inch cookie cutter, or the size you prefer, and repeat until you run out of dough.
Place on the prepared cookie sheets and bake for approximately 10 minutes, depending on size, until the bottom is golden brown.
Wait 10 minutes before transferring them to a wire rack to cool completely.
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