Valentine rose petal, pistachio and cardamom shortbread



375 g plain flour, sifted
250 g cold unsalted butter, diced
65 g golden caster sugar
30 g Demerara sugar
30 g light soft brown sugar
6 cardamom pods, seeds removed and ground into powder
1 tsp vanilla paste or seeds from a pod
4 g sea salt
Handful of pistachios, chopped
Rose petals


  1. Preheat the oven to 170 degrees celsius (conventional).
  2. Rub the butter and flour lightly, with the tips of your fingers, until it forms breadcrumbs.
  3. Add the sugars, salt, cardamom, vanilla, pistachios and rose petals and mix to form a crumbly dough.
  4. Put the dough on a silicone mat, pat into a circle and roll into an even-thickness circle. Cut into rounds, approximately 5 mm thick. Sprinkle with more pistachios and rose petals and a little Demerara sugar and press in gently.
  5. Place on a baking try lined with baking parchment and rest in the fridge for 30 min.
  6. Bake in the oven for 20-30 minutes until pale golden, turning half way through.
    Cool on a rack.


Perfect with a cup of tea, or for breakfast with orange baked rhubarb and creamy yoghurt.


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