Pistachio and chocolate dipped rosewater and cardamom cookies

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I suppose these are technically biscuits in the UK sense, so I’m sort of going with both! Cookies, biscuits, whatever — they’re good. And don’t let the variety of flavours here put you off, since the rosewater and cardamom add a soft fragrant taste that works well beneath the nuttiness of the pistachio and dark chocolate dip. The shortbread-biscuit base is a great canvas for all these flavours.

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I’ve mentioned previously that I’m not the biggest chocolate fan ever, but I *do* like it combined with over ingredients, such as tart berries, or pistachios, or combining it with some white chocolate to add that sweetness that I think I miss with milk/dark chocolate. I’m just clearly not a fan of cocoa!

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On top of everything of course, I think they’re pretty. And I love pretty things that taste nice too. So it’s obviously just an all-rounder!

Makes about 12-15 cookies/biscuits/edible-circles. When stored in a sealed container, mine lasted for about two weeks without going soft! 230g of salted butter
50g of powdered sugar
240g of flour
2 green cardamom pods, shell removed and seeds ground
1 tsp of rosewater 150g of dark chocolate, at least 60% cacao
120g of pistachio seeds

Preheat the oven to 180ΒΊC. Line a baking sheet with baking paper.

Using a stand mixer with the paddle attachment, cream the sugar and butter until pale and fluffy. Then, add the flour, mixing until a dough forms.

Turn the dough out onto a lightly floured surface, and roll the dough out to a quarter of an inch thickness. Use a cookie cutter to cut into circles. Place cookies onto the prepared baking sheet, with some distance (though they shouldn’t spread too much whilst baking).

Bake for about 15 minutes, or until the edges are just slightly a very light brown colour. Use the scraps to roll together to form a new dough, and repeat with rolling out and cutting the circles.

Allow the cookies to cool on the baking paper over a wire rack completely.

As they cool, melt the chocolate over a double boiler. Finely chop the pistachios and put them in a bowl.

Dip the cooled cookies halfway in the chocolate, waiting a few seconds to drip off any excess. Then quickly dip the chocolate side into the nuts. Place the dipped cookies on baking paper to allow the chocolate to cool and set.

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3 thoughts on “Pistachio and chocolate dipped rosewater and cardamom cookies

    1. Emma S.

      Thank you! It certainly elevates them from just a simple flavoured shortbread (though I love shortbread in all its forms, so maybe I shouldn’t talk….)

  1. Pingback: Lemon and lime meltaways | holycrabness

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