Pistachio & Rose Shortbread

Pistachio & Rose Shortbread

I love a good crisp melt in the mouth shortbread, enjoy pistachio nuts & rose would be one of my favourite scents – This recipe brings it all together.



  • 3/4 cup of Chelsea icing sugar
  • 250g butter
  • 1/4 cup raw pistachio
  • 1/4 teaspoon rose essence
  • 1 1/2 cups of flour
  • 1/2 cup cornflour


  • 1/4 cup raw pistachio
  • 1/4 teaspoon rose essence
  • 50g butter, softened
  • 1 cup Chelsea icing sugar
  • milk to thin



Crush the first portion of pistachio nuts into small pieces.  This is best done in a ziplock bag with a rolling pin. Place the nuts into a ziplock bag. Make sure the air has been taken out of the bag.  Close the zip, leaving just a small opening for any air to move out.  Place on a flat, strong surface & bang with rolling pin. Great for expelling any frustations 🙂

Preheat oven to 150 degree celsius.

Cream the icing sugar & butter.

Mix in pistachio nuts, flour, cornflour & rose essence.  Rose essence can be found at your local Indian store.  

Roll resulting dough into balls – I prefer smaller bikkies, as you get more bikkies.

Place on cookie sheet, and flatten with a fork.

Bake for 20-25 minutes, until shortbread is pale but crisp.

Allow to cool.

While waiting to cool (who am I kidding, I ate 3 just waiting :P) :

Cream the butter & icing sugar together.

Add rose essence.

Use milk to thin icing to a thick spreadable consistency.

Again, crush pistachio nuts into smaller pieces (not as small as before though)

Once the shortbread has cooled, ice with the above icing & scatter crushed pistachio nuts on top.


Enjoy! 🙂





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