Monday, December 9, 2013
I made this cookie twice in a day.
First I tried the one that I think is more traditional, with ghee and rosewater. I wasn't too happy with it and I tried another version that is more modern I think, as it uses butter, vanilla and has cornstarch in it.
Which version did I prefer? The 2nd version :p
My girls love the first version instead. So, there's someone to eat everything.. hahaha
Take note that smaller cookies will bake faster, so, adjust timing according to the size of your cookies, as long as they don't turn golden too much.
Recipe source: Teapots and Polkadots
Makes 24 pcs
50gm icing sugar
3 tsp rose water
185gm plain flour
12-15 pcs of pistachio
1. Put ghee in mixing bowl and put into the freezer.
2. Cut pistachio into half, some tend to break. Final amount, you need 24 pieces of pistachio halves.
3. Measure and weigh the other ingredients.
4. Remove ghee from freezer and cream it together with icing sugar until pale and fluffy.
5. Put in rosewater and beat until combined.
6. Put in flour and mix until combined.
7. Preheat oven at 170C.
8. Divide the dough into 15gm pieces. Roll and form into a ring. Place a pistachio half on the connecting ends.
9. Bake for 15 minutes, do not let the cookies turn golden.
Recipe source: Taste of Beirut
Makes 27 pcs
115gm unsalted butter
60gm icing sugar
1/2 tsp vanilla extract
130gm plain flour
60gm finely chopped pistachio plus more for garnish
1. Combine flour, cornstarch and chopped pistachios together and mix.
2. Cream butter together with icing sugar until pale and fluffy.
3. Put in vanilla extract and beat until combined.
4. Put in flour mixture and mix until combined.
5. Preheat oven at 170C.
6. Divide the dough into 15gm pieces. Roll and form into a ring. Place some chopped pistachio on the connecting ends.
7. Bake for 15 minutes, do not let the cookies turn golden.
|This is the size of a 15gm cookie|
I am submitting this to Asian Food Fest West Asia Month,
hosted by Shannon of Just as Delish