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If you're staying in this Valentine's weekend and looking for something fun and interesting to do with your loved one, we've got just the thing for you.
Unlike usual shortbread cookies, these Rose and Pistachio Dark Chocolate-Dipped Brown Sugar Shortbread Cookies are sweetened with brown sugar and paired with the delicate scent of rose. They are then finished with a luxurious coating of bittersweet dark chocolate, and topped with chopped pistachios for the crunch. If you don't have heart-shaped cookie cutters, simply replace with whatever cookie cutters you have, or slice them into rectangles/squares with a sharp knife!
If you're new to baking, you might be surprised to find dried rose petals as one of the ingredients in these cookies. These rose petals are edible flowers that are totally safe to consume! In fact, they are commonly found in culinary arts. Other than for decorative purposes, edible flowers can also provide a subtle flavour to your baked goods.
Most cookie recipes, including this one, mention that the cookie dough should be mixed or rolled until it just comes together. While it might be tempting to keep mixing or working it after the dry and wet ingredients are together, doing so will result in over-mixing of your cookie dough. This will give you dense, hard cookies that are far from enjoyable. Once the main ingredients and rose petals are more or less evenly distributed throughout the dough, you can stop mixing and move on to the next step!
If you're wondering why the dough should be chilled for an hour, this step actually helps you in cutting and shaping it prior to baking. It also allows for the flavours to really mingle together, to produce more flavourful cookies! Additionally, chilling your cookies helps them to retain their shape during baking, so you don't end up with flat, unshapely cookies.
We like to shape our cookies into bars and hearts, but feel free to use your imagination and favorite cookie cutters in the making of these cookies. The sky’s the limit!
It is also essential to melt your chocolate properly to prevent it from seizing, or splitting. In this recipe, it is suggested to melt chocolate using a double boiler. You may use a microwave too, but don't forget to do it in intervals and stirring between each. This helps to distribute the heat evenly within the chocolate, preventing it from burning.
Don't forget to make sure your cookies have completely cooled before you dip them into the molten chocolate! Otherwise it will require a longer time for the chocolate to set.
When the chocolate is melted correctly, it will give you a beautiful shiny coating as seen above. Who can resist these pretty cookies?
Let's get started!
For the cookies
200g unsalted butter
70g brown sugar
1/2 tsp -1 tsp rose water (depending on how strong), or 1/3 tsp to 1/4 tsp rose essence
zest of 1 lemon
300g all-purpose flour
1-2 tbsp dried rose petals, cut into small pieces
For the dark chocolate dip:
150g dark chocolate
40g chopped pistachios
(optional) dried rose petals
For the cookies
Leave butter out at room temperature for 15-20mins until softened.
Cream softened butter, brown sugar, rose water and lemon zest using a mixer until light and fluffy.
Add flour and rose petals and combine using a spatula until it just comes together without any specks of flour left. Then, tip the dough over onto a floured countertop and work it just until it forms a dough.
Transfer your dough piece onto a piece of parchment/lightly-floured baking tray and flatten the dough with your hands. Roll it out into a sheet of about 2-3cm thick. Cover/wrap with cling wrap (this helps to prevent dough from drying out) and refrigerate for about 1h.
Preheat oven to 170°C. Cut dough into fingers measuring about 7-10cm in length, or using any cookie cutters of your choice. Place about 1 inch apart on a parchment-lined baking sheet and pierce the cookies with a fork if desired. Bake for 10-15mins until lightly browned at the edges. Timing will depend on the size and thickness of your cookies. The longer you bake, the crisper the cookies will be; a shorter time yields softer, more buttery cookies.
For the dark chocolate dip
Once done, place cookies on a wire rack to cool completely. Meanwhile, melt dark chocolate over a double boiler or in a microwave at 10-20 sec intervals until smooth.
Dip shortbread cookies halfway into the molten chocolate, then place on parchment paper to cool and set. Sprinkle chopped pistachios and dried rose petals over cookies just before chocolate sets.
Whether it’s Valentine’s Day or Mother’s Day, these cookies make for the perfect gift to show appreciation for your loved ones. Nothing beats a personal touch!
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!
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