Rose and Pistachio Shortbread
Prep time
Cook time
Total time
Serves: 15
  • 100g unsalted butter
  • 50g light brown sugar
  • 1 medium free range egg
  • pinch salt
  • 200g plain flour
  • 1 tsp vanilla bean paste
  • approx 1 tsp rosewater
  • 2 tbsp rose petals
  • 50g chopped pistachios
  1. In a medium bowl, cream together your soft butter with the sugar until it's light and fluffy. Beat in the egg, salt and vanilla bean paste.
  2. Next, mix in the flour, rose petals and pistachios and mix everything together.
  3. Here's where we add the rosewater - just add one or two drops at a time and mix it in, tasting the dough until you're happy with the level of rose flavour.
  4. Wrap your dough in clingfilm and leave it to rest in the fridge for an hour.
  5. Preheat your oven to 165C / gas mark 4 and prepare a large cookie sheet (I used a non-stick silicone mat).
  6. Next, roll out the dough on a floured surface and cut out biscuits with a cookie cutter shape of your choice.
  7. Bake for 10-12 minutes, or until they are very faintly browned on the edges.
Recipe by Kerry Cooks at