Rose, orange & pistachio shortbread with a rich dark chocolate glaze
Inspired by Free From week, we have created this must-try elevated version of shortbread.
They are snappy, crunchy, buttery, and perfect for snacking. Rose adds a depth of flavour, and orange zest a kick of freshness. A simple, 1-bowl recipe you can whip up in practically no time.
190 g dairy-free butter
70 g granulated sugar
1 tsp vanilla essence
200 g plain white flour
1 tbsp orange zest
85 g cornstarch
A pinch of salt
Caster sugar to sprinkle on top
50g dark chocolate (melted)
2 tbsp chopped pistachio nuts
2 tbsp orange zest
2 tbsp rose petals
- In a large bowl, mix dairy-free butter, sugar, and vanilla essence until fluffy.
- Add flour, orange zest, cornstarch, and salt.
- Use your hands to mix the dough until crumbly.
- Cover the bowl with cling film and set it aside in the fridge for at least 30 minutes.
- Pre-heat your oven to 160°C/320°F.
- Roll out the dough until roughly 1 cm thick and use a cookie cutter to create shapes of your choice.
- Place cookies on baking paper, sprinkle with caster sugar and bake for 25 minutes until light gold around the edges.
- Let cool, then decorate by dipping each cookie into melted chocolate and sprinkling it with pistachio nuts, orange zest, and rose petals.
If you are vegan, make sure the oranges are vegan. Most oranges (and clementines, satsumas, etc.) from supermarkets and greengrocers aren’t vegan because they are coated with beeswax or shellac – look for E901 or E904 in tiny print on the label. If you want unwaxed oranges, you will probably need to buy the organic ones.