"Cardamom, rosewater, pistachio shortbread biscuits. Can't think of a more heady fragrant combination whilst sipping tea in my garden on a warm Melbourne morning."
Cardamom, Rosewater and Pistachio Shortbread
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A Note from Feedfeed
These floral, fragrant, Middle Eastern inspired shortbread cookies are perfect for your holiday table or to gift to friends this holiday season.
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- Recipe Card
Prep time 15mins
Cook time 15mins
Recipe Card
Shortbread
ingredients
- 1 stick unsalted butter
- 3 1/2 ounces icing sugar
- 2 cups all-purpose flour
- 1 tablespoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon rosewater
Icing
ingredients
- 3 1/2 ounces soft icing mix
- 1 tablespoon water, plus more as needed
- 3 tablespoons pistachio meat, finely chopped
- Edible dried rose petals (Persian tea petals), for decorating
Method
Step 1
In a bowl of a stand mixer, or using a handheld mixer, beat the butter and icing sugar until light and fluffy.
Step 2
Add the rosewater and vanilla extract. Slowly add the flour in stages until a soft dough is formed.
Step 3
Wrap in plastic and refrigerate for 30 mins until the dough is cool and firm enough to roll out.
Step 4
Preheat oven to 325ºF (160ºC) and line a baking sheet with parchment paper.
Step 5
Roll the dough out to approximately 5 millimeters in thickness. Using a cookie cutter, cut out approximately 20 small biscuits. Bake for approximately 15 mins or until light golden brown. Transfer to a cooling rack.
Step 6
Whisk together the ingredients for the icing and decorate the cookies. Sprinkle over the chopped pistachio and rose petals and allow to set. Eat immediately and enjoy!