These fragrant shortbread cookies combine the delicate floral notes of rose and cardamom with a rich, buttery crumb. The recipe, developed by an Indian caterer seeking to blend familiar baking with South Asian flavors, offers a subtle sweetness and a unique aromatic experience.
The Origins of Flavor
The cookies weren’t born from mere experimentation; they stemmed from a desire to represent Indian flavors in a classic Western form. The author, who ran an Indian catering company called Un-Curry, wanted a cookie that felt both comforting and distinct. Shortbread’s simple base – butter, sugar, and flour – proved the ideal canvas for spice.
Cardamom was a natural choice, deeply embedded in Indian sweets. The rose element, however, was drawn from childhood memories. The author recalls Indian weddings where guests were welcomed with rosewater misted from silver vessels, leaving a lingering fragrance on skin and in the air. This sensory memory became the inspiration for the cookies’ delicate rose flavor.
Crafting the Dough: Precision & Freshness
The key to exceptional flavor lies in the ingredients. Freshly ground cardamom releases the most vivid aroma, though high-quality pre-ground cardamom is a viable substitute. Powdered sugar, rather than granulated, ensures a smoother dough and a more tender crumb.
The dough relies on a balance between rose syrup (like Rooh Afza or Calvert’s) for sweetness and color, and rosewater for fragrance without added sugar. The two together create a restrained rose flavor that enhances, rather than overpowers, the shortbread’s richness.
The dough is best shaped into logs using parchment paper for even slices, then chilled to firm the butter. This allows for clean cuts later and makes the dough manageable for baking on your schedule: it can be refrigerated for up to a week or frozen for two months.
Baking for Tenderness & Aroma
The chilled dough should be rested briefly at room temperature before slicing. Cutting slices just under half an inch thick ensures they hold shape without becoming overly crisp. Baking until lightly golden around the edges – but still pale overall – preserves the crumb’s tenderness.
The cookies continue to firm as they cool, so pulling them slightly early prevents dryness. For a more playful presentation, the dough can also be rolled and cut into shapes.
This recipe yields a generous amount, making it ideal for sharing or gifting. The dough’s long storage potential means you can bake in batches at your convenience.
These cookies aren’t just a recipe; they’re a taste of memory, tradition, and the blending of cultures in a single bite. The careful balance of spice and butter creates a delicate, comforting treat that’s as evocative as it is delicious.
