A delicious and easy shortbread biscuit recipe is taken to a new level with the delicate flavours of rose and pistachio.
These delicate and yummy Rose and Pistachio shortbread biscuits would be perfect for baking this spring! Especially for Mother’s Day or an afternoon tea.
I always bake something for my mum, although she doesn’t actually have much of a sweet tooth at all, so I usually kindly help her to eat it. #ulteriormotives
I’m pretty sure all of us bakers do that though, right?! “Oh it’s your birthday, I better make you a cake!” Translation: I would like to eat cake.
Don’t you just love pistachios? I love their flavour, obviously, but I also really love their jade green colour which makes these Rose and Pistachio Shortbread so lovely.
Paired with the gorgeous pink of rose petals, they may be the prettiest biscuits I’ve ever made.
These shortbread biscuits are so easy to make too – we’ll just combine butter, sugar, vanilla, egg and flour and then stir in the pistachios, rose extract and some dried rose petals. (If you’re lucky enough to have a rose bush, you could use fresh!).
Did you know that rose is a flavour that lots of people are scared of using? It’s for a good reason – it can taste overwhelmingly floral if it’s used in the wrong quantities. The best way to keep the flavouring here on the beautiful, delicate side, is to add the rosewater a drop at a time until you’re happy with the amount.
Making these cookies is a cinch! There’s very little active time involved, though the dough does need to chill in the fridge for about an hour before you roll it out and bake it.
- 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
- 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.
- Next, mix in the flour, rose petals and pistachios and mix everything together.
- 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.
- Wrap your dough in clingfilm and leave it to rest in the fridge for an hour.
- Preheat your oven to 165C / gas mark 4 and prepare a large cookie sheet (I used a non-stick silicone mat).
- Next, roll out the dough on a floured surface and cut out biscuits with a cookie cutter shape of your choice.
- Bake for 10-12 minutes, or until they are very faintly browned on the edges.
Intrigued about baking with rose? Here’s a few more rosewater recipes to inspire you!