Rose, saffron, and vanilla shortbread

There is nothing even remotely close to a good and light yet dense and flavourful shortbread cookie. I say it with a trembling heart as I do live in France, and I do love French cookies full of butter, yet, shortbread is shortbread, and nothing stands close to it. 


100 g golden caster sugar
5 dried rose heads
8 sprigs of saffron
1/4 vanilla pod - seeds*
generous pinch of sea salt
250 g all-purpose wheat flour
50 g rice flour
200 g butter, room temperature


Heat the oven 160 °C degrees hot. Pu baking paper in a pan (20 x 20 cm is the best size). 

In a blender, add sugar, roses, saffron, vanilla, and salt. Blend to a powdered sugar consistency. Place in a bowl, and add both flours. Mix. Add butter and knead into a smooth dough just to the point that it is ready, not longer. The longer you knead, the harder the cookies will be. 

Press into a pan in an even layer, prick with a fork, and place in the oven. Bake for 35-40 minutes until lightly golden. Remove and leave to cool in a pan. 

* Or, I use the dried and used vanilla that I have in my sugar.