Edible Christmas love
Rose and pistachio shortbread wreaths
This delicate shortbread is beautifully scented and comes in the colours of Christmas. I packaged the biscuits in empty Pringles containers and wrapped them like Christmas bonbons.
Makes 22-24 biscuits
250g butter, softened
2 tsp dried rose petals, chopped
1 tsp rosewater
100g caster sugar
1/2 cup melted white chocolate
1 tbsp dried rose petals, finely chopped
1 tbsp pistachio nuts, finely chopped
Preheat the oven to 200C. Place the flour, butter, rose petals, rosewater and caster sugar into the bowl of a food processor and pulse until the mixture starts to form a ball. Wrap in plastic wrap and chill in the fridge for half an hour. Roll the dough out to a 5mm thickness and cut out 22-24 68mm rounds. Cut a small hole out of the centre and place on a lined baking sheet. Bake for 10-15 minutes or until the biscuits are a light golden colour. Cool on the tray for a couple of minutes, then on a wire rack. Dip the top side of the biscuits in the melted white chocolate and sprinkle with the rose petals and pistachios. Allow to cool before packaging.
TIP: Measure the circumference of the opening of the container and make sure your biscuit cutter matches.
© The West Australian
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