Rose & Pistachio Shortbread | The Meadow Kitchen

The Meadow Kitchen · Botanical recipe

❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking & Desserts

Rose & Pistachio Shortbread

Buttery rose-scented shortbread with finely chopped pistachios and the floral character of our Dark Red Rose Petals.

Actual Flowers from my Meadow Dark Red Rose Petals 20 g product pouch, not a finished shortbread photograph

From our Meadow

Dark Red Rose Petals

Rosa spp.

Our Dark Red Rose Petals bring a delicate floral touch to baking. The product photograph shows the actual botanical pouch, rather than finished shortbread.

Explore Dark Red Rose Petals →

Botanical ingredients

Ingredients

  • 125 g softened butter
  • 60 g caster sugar
  • 180 g plain flour
  • 1 tbsp finely crushed Dark Red Rose Petals
  • 30 g finely chopped pistachios

How to bake

Method

  1. Preheat the oven to 170°C and line a baking tray with baking paper.
  2. Cream the softened butter and caster sugar together until evenly combined.
  3. Mix in the plain flour, finely crushed Dark Red Rose Petals and chopped pistachios to form a dough.
  4. Shape into a log and chill for approximately 30 minutes.
  5. Slice into evenly sized biscuits and arrange on the lined baking tray.
  6. Bake at 170°C until the shortbread is lightly golden and cooked through. The exact time will vary with biscuit thickness and oven type.
  7. Remove from the oven and allow to cool completely before serving.

Before you enjoy

Allergens & baking notes

  • Contains wheat (gluten), milk and pistachios (tree nuts). Check ingredient labels for other allergens and take care to avoid cross-contact.
  • Raw dough: Do not taste unbaked shortbread dough. Wash hands and utensils after handling raw flour.
  • Baking: Use 170°C and check that the biscuits are cooked through. A fixed baking time is not stated because it varies with biscuit thickness and oven type.
  • Storage: No specific shelf life has been established for this recipe.