For the shortbread biscuits
250 grams unsalted butter, very soft
100 grams caster sugar
1 teaspoon ground cardamom
⅛ teaspoon fine salt
450 grams flour
For the glaze
85 grams powdered sugar
1 tablespoon rose syrup
1 teaspoon cold water
chopped pistachios
250 grams unsalted butter, very soft
100 grams caster sugar
1 teaspoon ground cardamom
⅛ teaspoon fine salt
450 grams flour
For the glaze
85 grams powdered sugar
1 tablespoon rose syrup
1 teaspoon cold water
chopped pistachios
We’re baking the cutest biscuits for Diwali this year. We’re using a British recipe—fitting, given the large number of people of Indian origin living in the UK. They make their own special recipes for their Festival of Lights.
What’s also lovely, is these biscuits are a fusion: British shortbread spiced with Indian cardamom and finished with a rosewater glaze. Not only are they adorable, but they smell amazing, too! (NB We make half a recipe).
How to make Diwali Pistachio and Rose Shortbread Biscuits
What’s also lovely, is these biscuits are a fusion: British shortbread spiced with Indian cardamom and finished with a rosewater glaze. Not only are they adorable, but they smell amazing, too! (NB We make half a recipe).
How to make Diwali Pistachio and Rose Shortbread Biscuits
Brush a 20x20cm baking tin with butter.
Line it with baking paper and let it overhang the edges.
Beat the butter and sugar creamy and pale for 2 minutes.
Sift and stir the flour with cardemom and sea salt until combined.
Fold the flour mixture gradually into the butter mixture.
Knead the mixture briefly by hand until it turns into a soft dough.
Press the dough firmly into the baking tin and smooth it out with the spatula.
Preheat the oven to 180°C / 160°C Fan and slide the wire rack into the middle of the oven
Cut the dough into strips and poke in holes, using a fork.
Do not cut the waxed paper, cover the tin, place in the fridge for 20 mins.
Bake the dough for 25 minutes and and remove it from the oven.
Cut along the incisions and prick the same holes again.
Place the baking tin back in the oven and bake for 15 minutes more
Then remove the baking tin from the oven and cut and prick the shortbread one last time
Then remove the baking tin from the oven and cut and prick the shortbread one last time
Let the shortbread cool in the baking tin.
Meanwhile make the glaze.
Stir the icing sugar with water and rose water.
Then stir in a little hot pink food colouring.
Carefully chop the peeled pistachios finely.
Dip the bischuits into the glaze and tap off.
Sprinkle the chopped nuts over the glaze.
Allow the glaze on the shortbread to dry properly.
We made Rose shortbread with and without pistachios.
Enjoy the fragrant pistachio and rose Shortbread
Wishing you a happy Diwali!
Wishing you a happy Diwali!