Prep time 30 minutes
Cook time 10 minutes
Open the cardamom capsules and extract the seeds, crush them together with the rose petals in a mortar until they are as fine as possible.
In a bowl, add the butter and sugar and mix with your hands until they are well mixed together.
Add the egg, rose water, cardamom seeds with rose petals and little by little the flour.
Knead the mixture with your hands until you obtain a compact and homogeneous dough.
Let it rest for about twenty minutes.
Roll out the dough with a rolling pin on a floured board until it is about 3 mm thick.
Preheat the oven to 170 degrees C. or 340 degrees F.
Form hearts with a cookie cutter and place them on a baking sheet covered with greaseproof paper.
Bake in the oven for about 10 minutes.
Remove the biscuits from the oven and let them cool completely.
Melt the white chocolate in a bain-marie.
Once melted, dip one side of the biscuit into the chocolate.
Place the biscuits on a sheet of baking paper and decorate with rose petals and sugar decorations to taste while the chocolate is still runny.