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Rose + Pistachio Shortbread Cookies
64K views
Dec 22, 2022
My rose and pistachio shortbread cookies are buttery and delicious, packed with all the beautiful flavours of delicate rose, earthy pistachio and fragrant cardamom. These are always a hit! If you've got this far, go ahead and click the like and subscribe buttons, and don't forget the bell so you're notified every time I release a new video! Find the recipe here: https://moversandbakers.co.uk/rose-pistachio-cardamom-shortbread-cookies If you wish to support me with my channel then why not drop by and buy me a coffee over at https://ko-fi.com/moversandbakers You can also follow me along on: Website: https://bit.ly/3jNT6wg Instagram - https://bit.ly/2UKN44Q Facebook - https://bit.ly/34eOrvr
View Video Transcript
0:00
Hi everyone, it's Andrea from Movers and Bakers. Today I'm going to show with you how I make my rose and pistachio
0:06
shortbread cookies. These are beautiful, delicate, buttery shortbread packed with the flavour of rose and pistachio and a little bonus of cardam. Absolutely divine. Let's get baking
0:20
Okay, so to start with, I'm going to pop my butter. This is unsalted butter that I'm using today and it's at room temperature. I'm going to pop that into my mixing bowl
0:30
do it with a hand mixer as I'm doing today, you can do it completely by hand, you can do it a food
0:34
processor, whatever is easier for you. Before I add any of the ingredients though, I'm going to soften
0:39
my butter, so I'm just going to take a couple of minutes just to beat it up. It's already at
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room temperature so it won't take me long, but I want it nice and soft so it can fluff together
0:47
nicely with my sugar. So now my butter has softened and stuck to my beaters, which is fine
0:55
I'm going to add my sugar in. This is casta sugar. Now if you've never made
1:00
shortbread as a very basic recipe. Let's get one of these out to get all my sugar out of here
1:07
If you've never made shortbread before as a very basic recipe, you can actually follow a three
1:12
to one balance of your ingredients. So the way you do it is you do one part sugar to two parts
1:19
butter to three parts of flour. That's a very basic way of doing it, but that's a really
1:23
easy way of up sizing, downsizing your shortbread, however you want to do it. And that's a very
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basic shortbread recipe. So now I've got my sugar in here. I'm going to beat all that together
1:33
until my butter and sugar are really lovely and light and fluffy together. Once you have beaten
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your butter and sugar together and they're really well combined, we're going to add a few of our
1:45
flavors. So I have here, you can barely see it. I have some rose water. It's completely clear
1:51
You can buy this quite easily in your local store and it just going to give that lovely floral rose flavoured fragrance to your shortbread So we pop that in That very very strong So if you don want to use too much don
2:08
And to that, I'm also going to add my chopped pistachio nuts
2:13
I'm going to give that a quick mix together. And now that took me about 10 seconds to mix together. That's all I'm going to do
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So now that that's done together, I'm going to add in my cardamom powder
2:26
You can buy this already as a powder, or you can use fresh cardam and crush it at home yourself
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I find if I crush fresh cardamom that I need to use less off it
2:36
whereas if I buy it, when it's already powdered, I need to use a little bit more
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I find the flavours is less strong with shop-bought cardamom powder. Just be mindful off that when you come to using it
2:47
So my cardamom powder has gone in, and along with that, I am also going to sieve in my flour
2:54
This is plain flour, not self-raising, and I always like to sift it in just to make sure I've not got any extra bits
3:02
Sometimes you get little bits of little lumps and things that you don't really want
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So I want my flour to be really nice and smooth so that I get lovely shortbread. And while I am sifting this is, of course, a great time for me to remind you to hit that like button if you haven't already
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And don't forget to subscribe as well, so you always know when I release new videos
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Time to get mixing. So once your mixture has started to come together like that, we're going to move on to using our hands
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So I'm going to pop my mixer and my beaters aside. And once you have got that set aside, I'm going to use my fingers and I'm going to get all this and start squeezing it together just to bring it together into some lovely shortbread that we can work with
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Now if like me, you've got a rather small bowl for doing this. feel free to tip it out onto a clean work surface and squeeze it all together on your table Now one of the important things to remember when you are making shortbread is you actually want to keep
4:10
One of the rules is that you want to keep your dough as cold as possible
4:15
Now, obviously, my butter that I've used is room temperature, and I'm handling it quite a lot, as you can see, squeezing it all together
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So it's getting quite warm. So the reason that I chill it
4:27
before I bake it is so that I can get that butter back down to being nice and cold
4:33
And that's going to serve a couple of purposes that allows my gluten in my flour to rest
4:38
so that it's not tight and tough so you get a lovely, soft, not really dense shortbread
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But it also means because my butter is going to be cold, my cookies are not going to spread out as much
4:51
As they are baking, they're going to hold their shape a lot better. So once I have brought all this together, we're going to roll it out and stamp our cookies
5:00
So once you've brought your dough together, I'm going to pop a little bit of flour on my work surface
5:04
Now it's just going to stop my dough from sticking to the bottom and make it easier for me to pull up my cut out pieces of biscuit
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Actually, put a little bit of flour on the top as well, so it doesn't stick to your rolling pin. We're going to roll it out to about a quarter of an inch thick
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Another way you can make sure it doesn't stick is just every so often
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after a couple of rolls just pick up your dough and just give it a bit of a turn
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because as it spreads out obviously it's going to have more of the stickier, softer, butteryer part
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come into contact so it's more likely to stick. Don't worry if it's not even
5:42
because we're not there yet. Don't worry if it crumbles as mine has because we don't have to use it
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And once you have got the thickness that you want you're just going to stamp out your cookies
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and then squidge all your dough back together and get it all together and re-roll it
5:55
and keep doing that until you've used up all your dough. Now there a few different ways you can do this I have made if you seen my other videos I have made a chocolate and orange shortbread and shared that with you You can check that out here if you haven seen it before With that one I made my dough in similar way but I rolled it into a log and then I sliced it and that how I
6:13
got my discs off my cookies. This one's doing it a different way, so I'm rolling it out and I'm
6:18
cutting it. I'm using a fluted cutter as you can see. So I'm going to stamp my cookies out
6:23
and then once I have stamped out, all of my cookies, they are going to get put onto a baking tray and go into my fridge to chill out
6:31
Now, I like to chill my dough for at least an hour before I bake it. You can leave it longer if you want to
6:36
but I would definitely leave it long enough for the butter to go back to being a solid state
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And that's going to help your cookies hold their shape much better. So I'm going to finish off with this and pop it in the fridge and then bake them
6:49
and I will see you on the other side with baked cookies. Right, so my cookies are baked and they have
6:53
cooled down and now it's time for some decorating. So I'm gonna grab a cookie. I've got here some white
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chocolate that I've melted down and I'm going to dip half of my cookie or so, maybe even a third
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into my white chocolate. So I've dunged about a third or so of my cookie into my white chocolate
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I'm gonna pop it onto a baking sheet lined with some parchment paper. I don't like to put it back on here
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except the chocolate just drips through. So I've popped it on something flat
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and the chocolate will set there. But before my chocolate sets, I'm going to just decorate the white chocolate as well
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So I've got some more chopped pistachios here. I'm going to sprinkle some chopped pistachios on top
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And seeing as they are rose cookies as well, I thought I would put some dried rose petals on
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And that is it. I'm going to do that with the rest of my cookies and then leave them to set
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are good to be enjoyed. And there you have it, my rose and pistachio shortbread cookies
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Hope you've enjoyed this video. Don't forget to hit like if you have and I shall see you next time. Happy baking
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