Cranberry Rose Shortbread Bars
Festive with a touch of special.
The deep red color the cranberries give these bars is something to admire. They are tart and similar to key lime pie (I was told.). The touch of rose throughout all the layers adds a light floral flavor and poetic sentiment. Perfect for the last quarter of the year where all things red and cranberry make their way to the front of the line. Consider making these if you want to dive into a fun kitchen project just for the sake of doing so, or if you signed up to bring over a party favor.
This recipe has 3 steps which if all done in the same day is a half day project (About 4 hours total). But it can be done between 2 days, and that may be more comfortable and accommodating for you.
Cranberry Rose Shortbread Bars Recipe
Yield: 15
Time: About 4 hours total to make.
INGREDIENTS
For the sugared rose petals
15 organic, pesticide free rose petals or grab some from the street like I did and wash, wash, wash them. (Wash and rinse with baking soda and salt 3x. Delicately pat dry and allow to completely dry.)
1 egg white
1 teaspoon rose water (If your rose petals aren’t very fragrant.)
1/4 cup granulated sugar
For the shortbread bottom:
2 sticks unsalted, room temperature (1 cup)
1 Tablespoon rose water
1/2 cup powdered sugar
2 cup + 2 Tablespoons all purpose flour
2 Tablespoons dried rose
For the cranberry curd top:
12 oz fresh or frozen cranberries
1 cup granulated sugar
1/2 cup rose water
1 stick unsalted butter, room temperature
2 large eggs + 2 large egg yolks
DIRECTIONS
To make the sugared rose petals: *If making everything in the same day, prepare the rose petals first since they need at least 4 hours to dry.
Lightly whisk in rose water with the egg white. Just enough to mix the two and break up the egg white. Next, dip or brush petals with a pastry brush with the egg white and rose water mixture. Allow excess egg to drip off and then sprinkle with sugar evenly on both sides. Shake off excess.
Lay petals on a cooling rack or directly on a sheet tray to dry in a dry area.
In a deep 9x9 metal pan lay down two pieces of parchment paper that lay oppositely and hang over the edges. This is so you can easily remove the bars at the end.
In a stand mixer with the paddle attachment or large mixing bowl with a large wooden spoon, mix together butter, rose water, and powdered sugar until well combined. Next, mix in flour until everything comes together and the dough comes off the sides of the bowl. Add an extra Tablespoon of flour at a time if the dough keeps sticking to and spreading on the sides of the bowl. Mix in dried rose petals just until mixed throughout.
Evenly spread the shortbread dough in the parchment lined pan and place in the freezer until completely hardened (About 1 hour.), or the refrigerator (About 2 hours.) Or place in either overnight wrapped.
In a pot or sauce pan on medium heat cook cranberries, sugar, and rose water until the cranberries burst and soften (About 10 min.).
Blend cooked cranberry mixture until smooth and pass everything through a fine metal strainer to remove any seeds and peel.
In a medium bowl whisk together eggs and egg yolks. Set aside.
In a sauce pan, on low heat, place blended cranberry mixture and whisk in, cube by cube the butter until completely mixed in.
To temper the eggs, add a little bit, about 1/8 cup amount, of cranberry mixture into the eggs and whisk fast and immediately. Repeat 2 more times. This is to slowly and gently introduce heat to your eggs so they don’t cook when added to the rest of the hot cranberry mixture. Add the egg mixture to the cranberry mixture in the pot.
Whisk cranberry curd constantly until it thickens. About 10 min. To test if it’s ready dip a spoon in and run your finger across the back and if the mixture holds onto the sides and doesn’t flood where you passed your finger it is ready.
Pass cranberry curd through a fine metal strainer to remove and possible lumps.
Allow curd to cool to room temperature. If using the next day, place plastic wrap on top of curd (Like ON it. This is so a film doesn’t form.) Wrap and place on the fridge overnight.
Heat oven to 350 degrees. Bake shortbread for 20 minutes or until it starts to lightly brown.
Once shortbread completely cools, add cranberry curd and spread evenly over the top and bake for 12 minutes (Still at 350 degrees.).
Allow to cool completely, lift and remove with hanging edges of parchment paper and place onto cutting board. Cut into 15 squares (Or however many you want!) and garnish each bar with a sugared rose petal.
Store bars in the refrigerator but remove the petals and store them in an airtight container at room temperature. If the petals become wet just re-sprinkle with sugar and layout to dry.
