I made these little pistachio and geranium rose water shortbreads as a gift last week. I had seen a recipe in a book for pistachio studded shortbreads and so, inspired by that I decided to add some rose water to continue the Moorish feel.
The shortbreads are easy to make, but looks good as a gift. The rose water gives a hint of Je ne Sais Quois (hope I got the spelling right!) and makes the cookies that little bit more exotic. They have more icing sugar in them than usual shortbread, but that gives them more of a Middle Eastern flavour I think.
Also here is a photo of dinner from earlier in the week. We had lamb steaks which I smeared with pesto before grilling and this cannellini bean and artichoke salad (inspired by a Julie Biuso recipe from Taste). I sautéed garlic in a pan and then added bottled artichokes, two cans of drained cannellini beans and some sliced roasted red peppers. I added basil leaves at the end. It was surprisingly flavoursome for something so simple.
Oh, and thank you so much to Andrea from Andrea in the Kitchen – another Antipodean blogger who has awarded me a briiliante blog award. Thanks Andrea!!
Pistachio Rose Water Shortbread
150g butter
1 c icing sugar
1 tbsp rose water
1 ½ c flour
about 20 pistachio nuts
· Cream butter and sugar, then add in rose water
· Stir in flour to make a firm dough
· Roll into small balls, flatten slightly and push a pistachio nut into each cookie
Bake at 170c for 15-20 minutes
1 comment:
These look delicious and oh-so-cute with their pistachio button. I like the flavour of rosewater - subtle and musky.
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