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

350g flour

250g butter, softened

2 tsp dried rose petals, chopped

1 tsp rosewater

100g caster sugar

To decorate:

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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