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RECIPE

Rose and pistachio shortbread hearts

For mouth melting shortbread, try not to overwork the dough and use decent butter, not margarine – this is a milky treat! Rose water varies in strength so add cautiously to avoid a soapy-tasting snack.

articlemain
  • place PRE 15
  • place COOK 10-15
  • place SERVES 45
  • printicon

Preheat the oven to 170°C (fan) and line 2 baking sheets with baking parchment.

Put the softened butter into a bowl and gradually work in the sugar with a wooden spoon until it forms a soft paste.

Add the flours and almonds and  use a fork to bring the mixture together lightly to form a soft, crumbly dough. Then use your hands to work it to a soft, pliable, crack-free dough by very lightly kneading it.

Shape the dough into flat discs, wrap in cling film and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the dough out to 5mm thick. Cut out heart shaped biscuits with a mini heart shaped cutter - mine was 3½cm long.

Place the biscuits on the baking sheets. Bake for about 10 – 15 minutes until very lightly coloured — watch they don’t get too dark.

Serve sprinkled with dried rose petals for full romance — and a nice cup of tea.

Ingredients

150g unsalted butter, cut into small pieces, softened

75g caster sugar

150g plain flour

50g ground almonds

25g rice flour

2tbsp rose water

50g finely chopped pistachios

Dried rose petals (optional)

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