Rose and pis­ta­chio short­bread hearts

The Jewish Chronicle - - LIFE - VIC­TO­RIA PR­EVER’S

For mouth melt­ing short­bread, try not to over­work the dough and use de­cent but­ter, not mar­garine – this is a milky treat! Rose wa­ter varies in strength so add cau­tiously to avoid a soapy-tast­ing snack. Prep: 15 min­utes Cook­ing: 10 - 15 min­utes Makes: 45 mini hearts (ap­prox)


50g ground al­monds 25g rice flour 2tbsp rose wa­ter 50g finely chopped pis­ta­chios Dried rose petals (op­tional)


it to a soft, pli­able, crack-free dough by very lightly knead­ing it.

Shape the dough into flat discs, wrap in cling film and re­frig­er­ate for at least 30 min­utes.

On a lightly floured sur­face, roll the dough out to 5mm thick. Cut out heart shaped bis­cuits with a mini heart shaped cut­ter - mine was 3½cm long.

Place the bis­cuits on the bak­ing sheets. Bake for about 10 – 15 min­utes un­til very lightly coloured — watch they don’t get too dark.

Serve sprin­kled with dried rose petals for full ro­mance — and a nice cup of tea.

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