How to Cook

Preheat oven to 150, line baking tray with baking paper

Infuse icing sugar and rose petals for a min – overnight

Cream butter and sugar, add rosewater

Combine flour, salt, rose petals and icing sugar mixture and pistachios in a food processor

Pulse until mixture resembles coarse crumbs

Add flour mixture to butter mixture, mix by hand until well combines and a soft ball has formed

Knead well to bring together

Shape into two discs and cover with cling wrap, refrigerate for a min of 2 hours

Roll out between baking paper until desired thickness, cut with a cookie cutter (heart or round)

Place on tray 2 cm apart and sprinkle with sugar used for sanding

Bake in oven for 15 minutes at 160c, rotate tray after the first 10 minutes

Allow to cool before joining together with chocolate filling

Chocolate filling

Melt chocolate and add butter

Pipe chocolate on biscuit and join