GLAZED ROSE PETAL SHORTBREAD

MAKES ONE 9-INCH TART HANDS-ON TIME 15 MINUTES TOTAL TIME 2½ HOURS

1½ cups ali-purpose flour

¼ cup rice flour

⅓ cup granulated sugar

½ tsp salt

¾ cup cold unsalted butter, cubed

Rosewater Glaze

1 cup icing sugar

¾ tsp rosewater pink food colouring

3 tbsp dried rose petals

Preheat oven to 300°F. Mist 9-inch fluted round tart pan with removable bottom with cooking spray; line bottom with parchment paper.

In food processor, combine both flours, sugar and salt. Pulse until combined. Add butter; pulse until dough is crumbly and starts to clump together, about 1 minute. Transfer to prepared pan. Press flat to even thickness; refrigerate for 15 minutes.

Using paring knife, score into 14 wedges. Using fork, prick each wedge twice. Bake until firm and light golden brown, 55 to 60 minutes. Cut through score lines. Let cool completely in pan on rack. Transfer to rack.

Rosewater Glaze In bowl, whisk together icing sugar, rosewater and 1½ tbsp water until smooth, adding an additional ¼ tsp water as needed to reach desired consistency. Dip toothpick into food colouring then into glaze; stir until combined. Repeat, if needed, to tint glaze pale pink.

Using spoon, drizzle glaze individually over shortbread, spreading to edges with knife; sprinkle rose petals over glaze. Let stand until set, about 1 hour.

PER COOKIE about 199 cal, 2 g pro, 10 g total fat (6 g sat. fat), 26 g carb (trace dietary fibre, 12 g sugar), 26 mg chol, 85 mg sodium, 22 mg potassium. % RDI: 6% calcium, 5% iron, 8% vit A, 13% folate.