Rose Pistachio Shortbread Cookies
User Reviews
5
-
Prep Time
15 mins
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Cook Time
14 mins
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Total Time
29 mins
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Servings
12
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Calories
313 kcal
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Course
Dessert
Rose Pistachio Shortbread Cookies
Description
To make Rose Pistachio Shortbread Cookies, butter and caster sugar are creamed together until fluffy before adding orange juice and rose syrup for aromatic complexity. Flour, rice flour, roughly chopped pistachios, rose petals, and a pinch of salt are incorporated to form a soft dough that’s chilled to firm up.
The dough is rolled out and cut into shapes, then baked at moderate heat until lightly golden, resulting in cookies with a crumbly, melt-in-the-mouth texture highlighted by the nutty crunch of pistachios and delicate rose notes. The decorating pistachios and rose petals add contrast and an elegant finish.
These cookies suit teatime or as a lightly floral, nutty sweet treat that stores well if kept in an airtight container.
Ingredients
- 250 g (2 sticks) butter unsalted, softened
- 100 g (0.5 cups) caster sugar
- orange juice juice of ½ orange
- 2 tsp rose syrup
- 250 g (2 cups) plain flour
- 125 g (0.8 cups) rice flour
- 5 tbsp pistachio roughly chopped
- 2 tsp rose petal chopped
- salt pinch
- To finish:
- 1 tbsp pistachio chopped
- 1 tbsp rose petal chopped
Instructions
- Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange juice and rose syrup. Then add in the flours, chopped pistachios, rose petals and salt and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour.
- Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hr minimum.
- Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
- Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough, reshape, roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
- Bake the shortbread for 12-14 mins until they are lightly golden.
- Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely.
- Serve with extra pistachios and rose petals dotted around.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 2mg | 0% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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