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Rose and Pistachio Shortbread

by Anisa Karolia from The Ramadan Family Cookbook

These pretty pistachio and rose shortbread biscuits are the perfect bake to make for Eid. Box them up for family and friends for a thoughtful and delicious edible gift.

From the book

Introduction

Eid is a happy time, when we prepare plates of homemade bakes for our loved ones, and the aroma of baking is ever present. These Rose and Pistachio Shortbreads are so buttery and so pretty – and there’s no Eid without Eid biscuits.

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Ingredients

125g unsalted butter
80g icing sugar
2 tbsp oil
1 tsp rose essence
2 tbsp ground pistachios
2 tbsp cornflour
200g plain flour, plus extra as needed
½ tsp baking powder
150g white cooking chocolate
2 tbsp chopped pistachios
2 tbsp dried rose petals

Essential kit

You will need: a rolling pin and cookie cutter(s) in your chosen shapes.

Method

Preheat the oven to 160°C (gas mark 3). Line a baking sheet with baking paper. Cream the butter and icing sugar together until light and fluffy using an electric hand whisk or wooden spoon. Pour in the oil and rose essence and whisk for another minute. Stir in the ground pistachios, cornflour, plain flour and baking powder and mix with your hands to form a soft, pliable dough. If the dough is too soft, add a little more flour.

Using a rolling pin, roll out the dough on a lightly floured surface to around 5mm thickness. Cut out your desired shapes with a cookie cutter and place on the baking sheet, leaving space between each one. Set the shortbreads in the fridge to chill for a short while to prevent them spreading too much in the oven.

Bake for 12 minutes, until lightly golden at the edges. Set aside to cool on a cooling rack.

Place the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, until the chocolate is melted. Dip half of each piece of shortbread into the chocolate and sprinkle over the chopped pistachios and rose petals so they stick to the chocolate. Stored in an airtight container, these will keep for up to a week.

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