Rose, Pistachio & White Chocolate Biscuits


A Little Afternoon Tea for us today, I had some Rose Water in my cupboard and Pistachio’s to use up so this was the decider. I originally saw a recipe similar on Sous Chef a while ago and was intrigued by the flavour combination, but these were delicious.


Makes 8 Biscuits

65g unsalted butter, softened

40g light brown caster sugar

95g Plain Flour (a little extra for dusting)

35g pistachio kernels, finely chopped

2 tsp Rose Water

50g White Chocolate, melted


  1. Preheat your oven to 170 deg and line a baking tray with baking paper
  2. Beat the butter and sugar together with an electric hand whisker
  3. Fold in the flour, rose water & pistachios (keep about 1 tbsp of pistachios for finishing)
  4. Roll out the mixture onto a floured surface to about 1/2 cm thick.
  5. Using a circle cutter about 6.5mm, cut out your biscuits and place onto your baking sheet. Bake in the oven for about 20 minutes. Remove and allow to cool.
  6. Once completely cooled, dip 1 end of the biscuit into the melted chocolate and place onto a wire rack with a tray underneath, or you can spoon the chocolate on. Sprinkle some pistachios over.                                                                                20190713_155604
  7. Place in a fridge and allow the chocolate to harden.  Serve with a lovely cuppa.



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