Rose and cardamom shortbread

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Head Gardener Ned created this light, delicate shortbread made with rose petal jam. It has a soft consistency that is more like a cookie than a crunchy biscuit, and it's perfect for enjoying with a cup of tea in the garden, whilst admiring (and smelling!) your roses. The recipe makes 18-20 scone-sized shortbreads.

For the shortbread:

220g butter

3 tbsp rose petal jam.

240g caster sugar

240g plain flour

3 tbsp cornflour

Pinch of salt

Generous pinch of ground cardamom

¼ tsp rose water

To decorate:

100g icing sugar.

1 tsp lemon juice

¼ tsp rose water

Handful of dried rose petals

Blitz the rose petal jam in a mini blender for a couple of seconds until the petals are in small pieces. Stir the jam and sugar into the butter until smooth.

Mix the flours, salt, and cardamom together, then gradually add it to the butter mixture, stirring well in between each addition. When you have a soft dough, form it into a disc, wrap in cling film and chill for 30 minutes.

Roll the dough out on a lightly floured surface and cut into rounds about the size of a scone. Re-roll any trimmings and press out more rounds, repeating until the dough is finished.

Place on a baking tray lined with baking paper and bake for 15-18 minutes until pale and just starting to turn golden around the edges. Remove from the oven and allow to cool for a few minutes before transferring to a wire rack.

When the shortbread is completely cooled, mix the ingredients for the icing together and drizzle a spoonful over one side of the shortbread. While it is still wet, sprinkle with rose petals.