Name: Pistachio and rosewater shortbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Rosewater icing; 1 cup icing sugar; 10 gram butter, at room temperature; 2 teaspoon rosewater; 125 gram butter, at room temperature; 1/3 cup icing sugar; 3/4 cup plain flour; 1/4 cup cornflour; 1/4 cup unsalted pistachio kernels, toasted, finely chopped, plus 1 tablespoon, chopped, extra; rosewater icing, to serve

Ingredients

Rosewater icing

1 cup icing sugar

10 gram butter, at room temperature

2 teaspoon rosewater

125 gram butter, at room temperature

1/3 cup icing sugar

3/4 cup plain flour

1/4 cup cornflour

1/4 cup unsalted pistachio kernels, toasted, finely chopped, plus 1 tablespoon, chopped, extra

rosewater icing, to serve

Method

Rosewater icing

1.Sift icing sugar into a small heatproof bowl; add butter and rosewater. Place bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until smooth.

Pistachio and rosewater shortbread

2.Preheat oven to 160°C/140°C fan-forced. Grease and line 2 large baking trays with baking paper.

3.Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Transfer mixture to a large bowl. Stir in sifted flours and 1/4 cup pistachios.

4.Roll level tablespoons of mixture into balls. Place on prepared trays about 5cm apart for spreading. Flatten tops slightly with hand. Bake for 18-20 minutes. Remove from oven; cool on trays (biscuits will firm).

5.Spoon a dollop of Rosewater Icing onto each biscuit; sprinkle with extra nuts. Allow to set.

Makes 16 Rosewater is an extract made from crushed rose petals and is common in Moroccan cooking. You’ll find it in the baking aisle of major supermarkets, or at specialty or health food stores. If unavailable, you can use 1-2 teaspoons rosewater essence.
Note

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Ingredients

Method

Rosewater icing

Pistachio and rosewater shortbread

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