Christmas is the time of giving, and we thought these delicious shortbread biscuits make great gifts for your family or friends. Flavoured with pistachio, rose and then dunked in white chocolate, you know you will also keep some for yourself!

Make sure you make an extra batch for those pesky hands, the aromas in the kitchen will flock even the lesser sweet buds.

They will keep for up to two days in an airtight container.

Ingredients

  • 125g unsalted butter, softened at room temperature
  • 75g caster sugar
  • 175g plain flour, sifted, plus extra for dusting
  • 50g pistachio kernels, finely chopped
  • 2 tsp crystallised rose petal pieces, crushed, plus extra to serve
  • 150g white chocolate, chopped

Method

  1. Preheat the oven to 170°C/150°C fan. Line two baking trays with parchment paper.
  2. Beat the butter and caster sugar together in a bowl. You can use a handheld whisk or a freestanding mixer.
  3. Fold through the flour, pistachios and crystallised rose petals.
  4. Lightly dust the surface with flour and roll out until its 5mm thick. Cut out rounds using a cookie cutter or a bowl. Re-roll the remainder, should have approximately 16 rounds. Gently transfer to the baking sheets.
  5. Chill in the refrigerator for 30 minutes or until they are firm. Bake for 20 minutes until lightly golden. Leave to cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely.
  6. Melt the chocolate in a heatproof bowl in a microwave or over a bain-marie. Dip half of each biscuit into the melted chocolate, then return to the wire rack.
  7. Scatter the remainder of the crushed crystallised rose petals over the chocolate, leave to cool and set.

Pack in Christmas cellophane bags with a ribbon. Present in a box adorned with Christmas decorations, or take in a good ole biscuit tin (nothing screams nostalgia like a good ole quality sweets tin full of yummy biccies)

white chocolate shortbread