Rose and Pistachio Shortbread

by Anisa Karolia

Eid is a happy time, when we prepare plates of homemade bakes for our loved ones, and the aroma of baking is ever present. These Rose and Pistachio Shortbreads are so buttery and so pretty – and there’s no Eid without Eid biscuits.

Method

Based on 26 servings, adjust as needed.

Step 1

Preheat the oven to 160°C (gas mark 3). Line a baking sheet with baking paper. Grind half of the pistachios in a mini blender until fine, like flour. Roughly chop the remaining half.

Step 2

Cream the butter and icing sugar together until light and fluffy using an electric hand whisk or wooden spoon. Pour in the oil and rose essence and whisk for another minute. Stir in the ground pistachios, cornflour, plain flour and baking powder and mix with your hands to form a soft, pliable dough. If the dough is too soft, add a little more flour.

Step 3

Using a rolling pin, roll out the dough on a lightly floured surface to around 5mm thickness. Cut out your desired shapes with a cookie cutter and place on the baking sheet, leaving space between each one. Set the shortbreads in the fridge to chill for a short while to prevent them spreading too much in the oven.

Step 4

Bake for 12 minutes, until lightly golden at the edges. Set aside to cool on a cooling rack.

Step 5

Place the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, until the chocolate is melted. Dip half of each piece of shortbread into the chocolate and sprinkle over the chopped pistachios and rose petal decorations so they stick to the chocolate. Stored in an airtight container, these will keep for up to a week.

  • Ingredients
  • Based on 26 servings
  • 2 tbsp Cornflour 1x Sainsbury's Cornflour 500g
  • 125g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g
  • 150g White Cooking Chocolate 1x Sainsbury's Belgian Cooking Chocolate, White 200g
  • 200g Plain Flour, plus extra as needed 1x Sainsbury's Plain Flour 500g
  • 1 tsp Rose Essence 1x Nielsen-Massey Rose Water 60ml
  • 80g Icing Sugar 1x Sainsbury's Icing Sugar 500g
  • 2 tbsp Pink Flower Decorations, or dried rose petals 1x Sainsbury's Mini Blossom Cake Decorations x48 3g
  • 2 tbsp Oil 1x Sainsbury's Vegetable Oil 1L
  • 4 tbsp Pistachios, half roughly chopped and half finely ground 1x Sainsbury's Pistachio Nuts 100g
  • 0.5 tsp Baking Powder 1x Sainsbury's Baking Powder 160g
  • 1 pack Cookie Cutters 1x Sainsbury's Home 5 Piece Heart Cookie Cutter
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