Preparation time is 40minutes
Cook time is 25minutes
Total time is 1hours 5minutes
Serve is for 30 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
30
For cookie
- 227grams butter
- 135grams granulated sugar
- 300grams plain flour
- 1/2teaspoons vanilla extract
- 3/4teaspoons rosewater
- 3tablespoons cream
- 200grams white chocolate, finely chopped
- 2tablespoons rose petals, shelled, chopped
- 1teaspoons pistachios
Description
These beautiful shortbread cookies are lightly scented with rosewater then dipped in white chocolate and scattered with rose petals and pistachios.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Add all of the ingredients except the cream to large bowl or stand mixer and mix on low speed for 2 minutes. Add the cream and mix for 30 seconds to form a dough.
Step 2 of 4
Shape the dough into a thick disc, wrap in parchment paper and chill for 30 minutes in the fridge. Roll the dough disc into a 1/4 inch slab between 2 sheets of parchment paper. Use a round cutter or glass to cut into cookies, roll up the scraps and repeat.
Step 3 of 4
Place the cookies on lined baking sheets and bake for 20 minutes. Set aside to cool.
Step 4 of 4
Melt the white chocolate in a bowl in 30 second bursts in the microwave, stirring each time. Dip half of each cookie in the chocolate, place on a wire rack and sprinkle each one with chopped pistachios and rose petals on the chocolate dipped side.
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