Tag: Pistachio

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Rose, Pistachio and White Chocolate Cookies

Inspired by Persian flavours, these shortbread cookies are fragrant, buttery but light — the perfect accompaniment to a cup of tea. The best part? They are simple to prepare and the dough can be made ahead of time and frozen.

Fun fact: Both rosewater and pistachio are thought to have originated from Iran and are commonly used in Middle Eastern cuisine. In Iranian, pistachios are called “the smiling nut” because the split shell resembles a smile. We hope these delightful cookies will bring a smile to your face.

What you’ll need

(Makes 12-15 cookies)

  • 115g unsalted butter, room temperature
  • 50g granulated sugar
  • 145g all purpose flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • one pinch salt
  • 2 tbsp dried rose petals, slightly crushed
  • 1/4 cup white chocolate
  • 1 tbsp pistachios, finely chopped

How to make it

  1. Preheat oven to 180 deg C/350 deg F. Line a baking sheet with baking/parchment paper and set aside.
  2. Beat butter with sugar. With mixer on low speed, add flour, vanilla, rose water, salt, rose petals, white chocolate and pistachios until you get a crumbly dough.
  3. Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  4. Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter.
  5. Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.
  6. Best enjoyed with a pot of rosebud tea.

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Chokladbollar

Swedish Chocolate Balls

It’s fika time! In Sweden the fika tradition is synonymous with taking a coffee break and having a snack with it. Even though they are commonly served in Swedish cafes, many Swedish families make Chokladbollar at home, because they are really easy to make. In fact, this is one of the first desserts Swedish children learn to bake during their childhood! This is a perfect no-bake gluten-free dessert, and you won’t be able to stop at one!

What you’ll need

  • 1 cup rolled oats, ground into a coarse meal
  • 1/2 cup unsalted butter (113 grams), softened
  • 40g granulated sugar
  • 3 tablespoons good quality cocoa powder
  • Optional: 1 teaspoon coffee powder
  • a pinch of salt
  • 1/4 cup dessicated coconut
  • 1/4 cup ground pistachios

How to make it

  1. Cream butter and sugar, then add cocoa powder and vanilla and cream until well blended.
  2. Stir in oats and salt
  3. Roll the mixture into small balls – about 1 tablespoon if you’d like them larger, about 1 tsp if you’d like them smaller.
  4. Roll half the balls in the dessicated coconut, and half the balls in the pistachio until fully coated
  5. Refrigerate for at least an hour, or freeze for 30 minutes before serving.
  6. Store in an airtight container. They will last in the fridge for a week or longer if kept in the freezer.

Notes:

  • Most Swedish recipes will call for coffee to be added, but this can be left out if you would like to make them more child-friendly
  • Get creative – add fillings like chocolate chips, caramel or coat the chocolate balls in rainbow sprinkles…!