In a large mixing bowl or the bowl of a stand mixer, mix butter and sugar on high speed until smooth and creamy. Mix in the rosewater.

In a separate bowl, stir together flour, rose petals, and salt.

Add dry ingredients to the butter and mix on low speed until mixture resembles coarse breadcrumbs.

Use your hands to bring the mixture together, kneading gently until a loose dough forms.

Shape into a log, approximately 8 inches long and about 1 1/2 inches in diameter.

Roll in Demerara sugar.*

Wrap log in clingfilm/plastic wrap and refrigerate until firm, at least 30 minutes.

Meanwhile, preheat oven to 355° F (180° C). Line a half sheet rimmed baking tray with parchment or a silicone mat.

Unwrap log. With a sharp chef’s knife, slice into slices, each about 1/4-inch thick.

Arrange on prepared tray.

Freeze cookies on tray for 10 minutes.**

Bake in preheated oven until shortbread is lightly golden around the edges, about 13-15 minutes. (If using two trays, bake one at a time.)

Remove from oven and transfer to a wire rack to cool.

Store shortbread cookies in an airtight container at room temperature for up to 5 days. The cookies will soften and lose some of their crispy/crumbly texture by day two, but will still taste good.