How to Cook

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Recipe

Pistachio and Rose Shortbread Biscuits

10 - 15 min single recipe cover
Ingredients
  • ½ cup icing sugar
  • 1 packet of rose petals
  • ½ cup of caster sugar
  • 2 Tablespoons Rosewater
  • 400gm softened unsalted butter
  • 600gm plain flour
  • 150g Chopped unsalted pistachio kernels
  • 1 teaspoon salt
  • Sugar for dusting
  • Chocolate Filling
  • 300gm White chocolate
  • 40g Softened butter
  • Rose oil to taste
Methods
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1

Preheat oven to 150, line baking tray with baking paper

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2

Infuse icing sugar and rose petals for a min – overnight

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3

Cream butter and sugar, add rosewater

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4

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

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5

Pulse until mixture resembles coarse crumbs

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6

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

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7

Knead well to bring together

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8

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

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9

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

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10

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

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11

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

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12

Allow to cool before joining together with chocolate filling

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13

Chocolate Filling Method

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14

Melt chocolate and add butter

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15

Pipe chocolate on biscuit and join

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