How to Cook
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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
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