Prep Time
50 min
Cook Time
15 min
Yield
24 biscuits
Level
easy
Crumbly, plant-based shortbread perfumed with green cardamom and rose water, finished with crushed pistachio and edible pearls.
A fragrant, melt-in-the-mouth shortbread that proves vegan baking needn’t compromise on texture. The cardamom and rose lean into a Middle Eastern flavor profile, while a firm vegan block butter keeps the crumb tender and short rather than greasy.
Cookies - easy
Vegan Cardamom Rose Shortbread

01
Ingredients
250g
vegan block butter, cold and cubed
100g
Tate & Lyle Icing Sugar
300g
Steinmetz Flour T-45
30g
cornstarch
1/2 tsp
fine sea salt
1 tsp
freshly ground green cardamom
1 tbsp
rose water (adjust to taste)
40g
pistachios, finely crushed (for garnish
1 tbsp
dried edible rose petals (for garnish)
-
Barbara Décor Silver Tiny Pearls 1mm (for garnish)
02
Method
Cream the Base
Beat the cold vegan butter with the icing sugar until just combined and pale — don't over-aerate, as shortbread should stay dense rather than fluffy.
Add Aromatics and Flour
Mix in the rose water and ground cardamom. Sift in the flour, cornstarch, and salt, then bring together into a smooth dough without over-working.
Chill and Shape
Roll the dough to 6mm thick between two sheets of parchment and chill for 30 minutes. Cut into rounds and place on a lined tray.
Bake and Garnish
Bake at 160°C for 14-15 minutes until the edges are just set and barely colored — they should stay pale. While warm, scatter with crushed pistachio, rose petals, and silver pearls. Cool completely on the tray to firm up.
Chef's note
Use a good-quality vegan block butter (not a soft spread) chilled firm — soft tub margarines carry too much water and the dough will spread and toughen. Grind the cardamom fresh from pods for the brightest aroma; pre-ground loses its top notes quickly. Add rose water sparingly and taste as you go — brands vary wildly in strength, and too much turns the cookie soapy. Chill the dough before baking to keep the edges crisp and the shape clean.
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