Description
Elegant and buttery shortbread bars infused with vanilla bean and topped with edible flower petals.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla bean paste
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla bean paste (for glaze)
- Edible dried flower petals (such as dried rose petals, cornflower petals, or lavender buds)
Instructions
- Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper.
- Cream together the butter and powdered sugar in a large bowl until smooth and fluffy.
- Mix in the vanilla bean paste, then add the flour and salt, mixing until a soft dough forms.
- Press about two-thirds of the dough firmly into the prepared baking pan.
- Combine the condensed milk, brown sugar, butter, and vanilla extract in a small saucepan over low heat until smooth and lightly thickened.
- Spread the filling evenly over the shortbread layer.
- Crumble the remaining dough gently over the top and bake for 32–38 minutes or until lightly golden around the edges.
- Allow it to cool completely before glazing.
- Whisk together the powdered sugar, cream, and vanilla bean paste for the glaze until silky smooth.
- Spread the glaze evenly over the cooled bars and sprinkle edible flower petals on top before it sets.
- Chill slightly before slicing into neat squares.
Notes
For best results, use good quality vanilla bean paste and allow the butter to reach room temperature before creaming.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, vanilla, floral, dessert, bars