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Almond shortbread

Almond Shortbread with Rosewater

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 pieces of shortbread 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English


This simple Almond Shortbread, flavoured with rosewater, is soft and crumbly and made in under half an hour.


  • 180 g (6 oz) plain flour
  • 125 g (4 oz) butter
  • 55 g (2 oz) caster sugar
  • 60 g (2 oz) ground almonds
  • 1 teaspoon of culinary rosewater
  • A little extra caster sugar

Almond shortbread


  1. Set your oven to 180 C, 350 F or Gas Mark 4. 
  2. Sift the flour into a large bowl.  Add the butter and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  
  3. Stir in the sugar and the ground almonds.
  4. Add the rosewater.
  5. Tip the mixture into a 20 cm (8 inch) loose-based pie tin.   Press the mixture into the tin using the back of a spoon.   
  6. Put the tin into the oven and bake for 15 minutes.   The shortbread will be done when it is light golden brown in colour.
  7. Remove from the oven.  Score the shortbread into segments eight segments using a sharp knife.  Sprinkle with a little caster sugar while still warm.  Allow the shortbread to cool in the tin.

Keywords: shortbread, almond, rose, easy