Litha ~ Midsummer ~ Summer Solstice and Lemon and Rose Water Shortbread

 

Litha ~ Midsummer ~ Summer Solstice, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate the Goddess, Mother Earth and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and open with the sun's energy.  

Other celebrations around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June). 

Although mildly fragrant these lemon and rose water shortbread are bright and lemony, like reflecting the aura of summer sun.   

Happy Litha... Midsummer and Summer Solstice to all!  

Lemon and Rose Water Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

2 teaspoons Rose water

2 cups (256 g) unbleached all purpose flour

the zest of 1 large lemon

1 - 2 tablespoons fine white sugar for sprinkling

edible rose petals for decorating

Heat oven to 325ºF (170ºC). Line the bottom and a bit of the sides of a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and Rose water and stir again until combined, then add the flour and lemon zest and stir until just combined, the dough will be coarse and a bit lumpy, so not to worry. 

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar and place slices on a wire rack to cool. Once cool sprinkle with the edible rose petals. 

Notes: if using an 8 - inch square baking pan bake for 40 to 50 minutes in the preheated oven.