Vanilla Bean Floral Shortbread Bars
Delicious and visually stunning shortbread bars with a rich filling and topped with edible flower petals, perfect for any occasion.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened Use high-quality butter for best results.
- 1/2 cup powdered sugar
- 2 tsp vanilla bean paste For the best flavor.
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Filling
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp heavy cream or milk Use gradually for desired consistency.
- 1 tsp vanilla bean paste
For Topping
- Edible dried flower petals (e.g., dried rose petals, cornflower petals, or lavender buds) Ensure they are safe for consumption.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla bean paste, then add flour and salt, mixing until a soft dough forms.
- Press about two-thirds of the dough firmly into the prepared baking pan.
Filling and Baking
- In a small saucepan, combine the condensed milk, brown sugar, butter, and vanilla extract over low heat until smooth and lightly thickened.
- Spread the filling evenly over the shortbread layer.
- Crumble the remaining dough gently over the top.
- Bake for 32-38 minutes, or until lightly golden around the edges.
- Cool completely before glazing.
Glazing and Serving
- For the glaze, whisk together the powdered sugar, cream, and vanilla bean paste until silky smooth.
- Spread the glaze evenly over the cooled bars and let it drip naturally.
- Sprinkle edible flower petals across the top while the glaze is still soft.
- Chill slightly before slicing into neat squares.
Notes
Store bars in an airtight container at room temperature for up to a week. They can be frozen for up to three months.