These rose scented shortbread biscuits studded with pistachios are an elegant afternoon treat. They will keep for up to two days in an air-tight container.
- 125g unsalted butter, softened
- 75g caster sugar
- 175g plain flour, plus extra for dusting
- 50g pistachio kernels, finely chopped
- 2 tsp Sous Chef crystallised rose petal pieces, crushed in a pestle and mortar, plus extra to serve
- 150g white chocolate, chopped
Preheat the oven to 170°C/150°C fan. Line 2 flat baking sheets with greaseproof paper.
With a handheld electric mixer, beat the butter and sugar together until pale and fluffy.
Fold through the flour, pistachios and crushed crystallised rose petals.
Roll out onto a lightly floured surface until about 5mm thick, and cut 6.5cm rounds (you will need to re-roll the remaining pastry to make 16). Transfer to the baking sheets.
Chill for 30 minutes until firm. Bake for 20 minutes until lightly golden. Leave to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Dip half of each biscuit into the chocolate then return to the wire rack.
Scatter some crystallised rose petals onto the chocolate and leave to cool and set.
© Speciality Cooking Supplies Limited 2024