Ingredients
- 250g unsalted butter, softened
- 1 cup (150g) icing sugar
- 2 tsp Queen Organic Vanilla Bean Paste
- ½ tsp Queen Natural Rosewater Flavouring
- 2 ¼ cups (340g) plain flour, sifted
- ¼ cup (40g) rice flour, sifted
- 1/4 tsp salt
- ¾ cup pistachios, chopped
- 100g white chocolate, melted
- ¼ cup pistachios, chopped
Method
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1
Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar, Vanilla Bean Paste and Rosewater Flavouring in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy.
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2
Add sifted flours, salt and mix on low to form a dough, then fold through pistachios. Roll into a 5cm diameter log, wrap in cling wrap and chill for 1.5-2 hours until firm enough to slice.
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3
Slice each log into 8-10mm thick pieces, place onto prepared baking trays. Bake for 20-25 minutes until pale golden, allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
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4
Dip cooled cookies in melted chocolate, then place on a sheet of baking paper. Sprinkle cookies with chopped pistachios. Chill until set.
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