Some years ago, I received a box of cranberry and pistachio shortbread and I really liked them, so this year, I decided to bake some for myself and added rose to level them up. I had some dried rose petals left anyway and so I added them to enhance the rose fragrance. They were lovely, aromatic and buttery. Here’s the recipe.
(Makes about 70 cookies)
Ingredients
- 360g all purpose flour
- 200g unsalted butter at room temperature
- 100g icing sugar, sifted
- 40g pistachios, roughly chopped
- 1.5 cups dried rose petals
- 1 cup dried cranberries
- 1/2 tsp rosewater
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cold water
Method
- Soak the rose petals in a bowl of water.
- Preheat the oven at 165 degrees.
- Sift flour, baking soda and salt and set aside.
- Cream the butter and icing sugar till pale and fluffy.
- Add the rose water.
- Drain the rose petals and add to the butter mixture.
- Add in sifted flour in 3 additions and mix to combine.
- Add the cold water a little at a time till the dough comes together.
- Add the cranberries and the pistachio and mix at low speed.
- Shape the dough into logs of about 2.5cm and wrap in cling wrap. Chill in fridge for about an hour before baking or freeze till ready to bake.
- Slice the log into discs of about 3mm in thickness and bake in oven preheated at 165 degrees for about 15 minutes or until golden brown.
The rose fragrance permeates the air when the cookies were baking. Enough said. Yumzzz.