These Persimmon Rose Shortbread Bars are absolutely out of this world!
The shortbread has the perfect amount of sweetness, the persimmon rose jam adds a subtle twist and the crumb topping is the maestro conducting all the flavors in this wonderful symphony. And for the grand finale, top it off with a dash of powdered rose!
It is now less than a week away from Christmas and I’m scrambling to get my shopping done, finish my posts, bake Christmas cookies and get ready to travel to L.A. We plan to stay for two nights in Santa Monica.
The first night I have a date with my beautiful friend Janelle and I’m really looking forward to spending some quality time with her! Wednesday evening, Robby and I will meet a few of our closest friends for dinner. I am so excited because we are going to our good friend Josiah’s brand new restaurant called Charcoal in Venice.
Josiah and our friend Raphael opened a successful restaurant named Jiraffe in Santa Monica many years ago then Josiah went on to open his own successful two Michelin star French restaurant named Malisse, while Raphael continued on at Jiraffe. Raphael recently closed Jiraffe and will be opening a new restaurant in the same space but with more of a light-hearted cuisine compared to the high-end French cuisine he served prior. I am waiting in anticipation to see his new venture.
We plan to spend our last two nights with my dad and stepmom for Christmas. My dad is so excited we can make it this year and nothing makes me happier than that!
Enjoy these beauties with some milk, coffee or tea.
Persimmon Rose Shortbread Bars Recipe:
- 1 Cup Raw Walnuts – coarsely ground
- 1/2 Cup Whole Oats – ground
- 1/3 Cup Turbinado Sugar
- 1/4 Cup Coconut Flour
- 1/2 Cup All-Purpose Flour
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Powdered Cardamom
- 6 Tablespoons Butter – salted or Coconut Oil
- 2 Sticks Salted Butter or 1 Cup Coconut Oil – room temperature
- 2 1/3 Cups All-Purpose Flour
- 1/2 Cup Sugar (I used beet sugar)
- Pinch of Sea Salt
- 1 1/2 Pounds or 3 1/2 Cups Persimmon – peeled – pureed
- 3 Tablespoons Sugar (I used beet sugar) – or to taste
- 2 Teaspoon Fresh Squeezed Lemon Juice
- 1 Tablespoon Rose Water
- 1 Tablespoon Arrowroot Powder
- Pinch Salt
- 1/4 Cup Rose Petals – I recommend organic
Pour out mixture into a 9″ by 14″ baking dish and press the dough evenly around. Poke holes all over with a fork to prevent bubbles. Bake for 15 to 20 minutes or until edges are golden.