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Pomegranate and Rose Shortbread (Cookies)

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 16


  • Seeds from half a pomegranate
  • 300 g plain flour plus a bit more for rolling
  • 1/2 tsp baking powder
  • 150 g unsalted butter
  • 100 g or 150g caster sugar
  • 1 large egg beaten
  • 1.5 tbsp Rosewater


  • Preheat the oven to 160C fan and line three baking trays with greasepoof paper
  • Cut the pomegranate in half and then take out the seeds from one half and set aside
  • 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.
  • Stir in the sugar.
  • Add the beaten egg and Rosewater and pulse again til you get a ball of dough.
  • Flour your work surface and roll out the dough gently.
  • Then sprinkle over the pomegranate seeds evenly and gently roll the dough back gently into a ball.
  • Pop in the fridge to chill for about 30 minutes.
  • Flour a work surface and roll the dough out to about 5mm thick*
  • Cut out 8cm rounds and place them on a baking tray.
  • Bake for about 25 mins til golden.
  • * 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.