- 10 min + chill
- 20 min
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.
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.
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.
Dip cooled cookies in melted chocolate, then place on a sheet of baking paper. Sprinkle cookies with chopped pistachios. Chill until set.