Pomegranate and Rose Shortbread (Cookies)
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • Seeds from half a pomegranate
  • 300g plain flour plus a bit more for rolling
  • ½ tsp baking powder
  • 150g unsalted butter
  • 100g or 150g caster sugar
  • 1 large egg, beaten
  • 1.5 tbsp Rosewater
  1. Preheat the oven to 160C fan and line three baking trays with greasepoof paper
  2. Cut the pomegranate in half and then take out the seeds from one half and set aside
  3. Put the flour, baking powder and butter into a food processor and pulse a few times til you get breadcrumbs. Or you can rub the butter into the flour by hand.
  4. Stir in the sugar.
  5. Add the beaten egg and Rosewater and pulse again til you get a ball of dough.
  6. Flour your work surface and roll out the dough gently.
  7. Then sprinkle over the pomegranate seeds evenly and gently roll the dough back gently into a ball.
  8. Pop in the fridge to chill for about 30 minutes.
  9. Flour a work surface and roll the dough out to about 5mm thick*
  10. Cut out 8cm rounds and place them on a baking tray.
  11. Bake for about 25 mins til golden.
  12. * if you don’t fancy doing this step you can simply grease a 20cm baking tin and push the dough into the base instead. Score into portions before baking.
Recipe by The Botanical Kitchen at https://urvashiroe.com/2018/04/07/pomegranate-and-rose-shortbread-cookies/