Abstract: With low-gluten flour as main raw material, rose extract, rose petals, butter, and granulated sugar were added to develop the rose biscuit. Taking sensory quality as the inspection index, the biscuit formula was optimized by single factor and orthogonal tests. The results showed that the optimal formula were as followed: on the basis of 100% low-gluten flour, butter addition 20%, rose extract 30%, fine sugar 30%, egg liquid 10%, rose petals 2%, and dried yeast powder 1.6%. The sensory score of the prepared rose biscuit was 81.7（full score 100 points）, which had a smooth surface, light rose red color, delicate and non-sticky mouthfeel, and good rose aroma.