This is a gorgeous shortbread recipe using our Rosella Wholewheat flour. It's adapted from a recipe by Sini Ellen and it's perfect as a Christmas treat. You can choose whether to dip the biscuits in white chocolate or leave as is with a dusting of icing sugar.
Ingredients
- 290g Rosella Wholewheat Flour (Spelt, triticale or Khorasan would also work)
- Pinch of salt
- 200g unsalted butter, chopped, softened
- 100g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 45g pistachio kernels, roughly chopped, plus extra to decorate
- 1tbsp dried rose petals roughly chopped, plus extra to decorate
- 150g white chocolate (optional)
Method
1. Mix flour with the salt in a medium bowl and set aside.
2. Beat the butter and sugar in an electric mixer with a paddle attachment until light and fluffy. Add the egg and beat until combined, scraping down the sides. Beat in the vanilla, rosewater and flour mixture until just combined.
3. With a spoon, stir in the rose petals and pistachios. The dough should feel quite sticky. Shape the dough into a disc and wrap in plastic wrap. Pop it in the fridge for at least 2 hours or overnight.
4. Preheat the oven to 180°C and line a couple of baking trays. Lightly flour your bench and roll out the dough to about 0.5 cm thick. Cut out the shortbread with a biscuit cutter (or wine glass like we do!) and place on the trays. Lightly sprinkle with rose petals if you're not planning on dipping them in chocolate.
5. Bake the biscuits for 10-15 minutes or until they turn golden brown on the edges (smaller biscuits will need less time to cook). Remove from the oven and let cool on the baking tray for 5 minutes before transferring the biscuits to a wire rack.
6. Melt the white chocolate in a bowl over boiling water in a sauce pan. Once melted submerge the biscuits halfway into the chocolate. Place the biscuits on baking paper and sprinkle with chopped pistachios and rose petals. Allow to cool completely.
