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Rose and Pistachio Cookies: Recipe
Rose and Pistachio Cookies: Recipe
METHOD
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat or butter paper.
2. In a bowl, using a spatula cream together butter and sugar until fluffy. Then add in milk
and rose essence and mix.
3. In a new bowl sieve together flour, baking soda, salt and then add it to the above
mixture and mix.
4. Lastly add in chopped pistachio, cashews and and chocolate, form a dough.
5. Take out 6-7 equal portions from the dough and roll them in a ball. Keep them on the
lined baking tray. Press each portion lightly with your palms.
6. Bake them in a preheated oven at 180˚C (OTG mode: upper rod + lower rod + fan) for
about 10-12 min.
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
NOTE
Shelf life of Room temperature Freezer
1. Cookie dough - 1 Month
2. Cookie 2-3 weeks(in airtight box)
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030