Rose and pistachio shortbread hearts
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.