PISTACHIO & ROSE SHORTBREAD COOKIES
Serves 10 large cookies (or 20 small ones), Ready in up to 1.5 hours
Pistachio & Rose Shortbread Cookies
I’m obsessed with these shortbread cookies! They take me right back to my Scottish roots but have a delicious Mediterranean twist from the pistachio and rose.
Enjoy re-creating this recipe or getting creative with your own twist on the flavours I’ve put in these. Feel free to switch up the rose and pistachio for your own favourite flavour combo!
INGREDIENTS
250g cold butter
100g caster sugar
400g plain flour
100g white chocolate chips
100g milk chocolate chips
100g dark chocolate chips
Handful of pistachio nuts, chopped
Good pinch of dried rose petals for topping
Stack Of Pistachio & Rose Shortbread Cookies
METHOD
In a large mixing bowl, crumble the butter and flour together using your fingertips until it’s a crumbly, sandy consistency.
Add the chocolate chips and pistachio nuts and gently combine them into the crumbs.
Tip the crumbs into your baking tray and press down to evenly and firmly compact them into the tin.
Cut through the mix to create the number of slices you want to bake.
Sprinkle with some caster sugar and rose petals and leave in the fridge for 30 minutes to firm up.
Bake at 170 degrees for 40-50 minutes until lightly golden on top.
Remove from the oven and sprinkle with a little more sugar all over.
Allow to cool completely before serving.
Pistachio & Rose Shortbread Cookies