Waitrose Christmas cookies

Name: Waitrose Christmas cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Ingredients: 130 g unsalted butter, softened; 90 g caster sugar; 175 g plain flour; ¼ tsp fine salt; 75 g pistachio kernels, roughly chopped; 80 g Cypressa Sesame Halva; 2 tbsp Cooks’ Ingredients Rose Petals, plus extra to serve (optional)

Want to meet the perfect festive biscuit? We think it’s this cool mash-up of trad British shortbread and Middle Eastern-inspired crunchy pistachios, fragrant rose petals and sweet halva. It’s our very own festive cookie, and we hope you love it as much as we do. Make them, eat them, share them (and yes, technically they’re biscuits – we know!)

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Vegetarian

Makes18
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
Pluschilling, cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

130g unsalted butter, softened
90g caster sugar
175g plain flour
¼ tsp fine salt
75g pistachio kernels, roughly chopped
80g Cypressa Sesame Halva
2 tbsp Cooks’ Ingredients Rose Petals, plus extra to serve (optional)

In a large mixing bowl, use an electric hand mixer to beat together the butter and sugar until light and fluffy (about 5 minutes). Sift the flour and salt into the bowl, then beat briefly until the dough just starts to come together (do not overmix). Add the pistachios, halva and rose petals, using a spatula to evenly distribute them through the dough.
Cut out a large sheet of baking parchment, tip the dough down one long side of it and wrap the parchment around the dough to encase it. Roll the parcel along the counter to shape the dough into a sturdy log shape, about 4cm in diameter; chill for 3 hours.
Heat the oven to 170°C, gas mark 3. Line a large baking tray (or 2 smaller trays) with baking parchment. Remove the dough from the parchment and use a serrated knife to cut the dough into 1cm-thick rounds. Arrange on the baking tray(s) and bake for 12-15 minutes until lightly golden. Leave to cool on the tray(s) for 10 minutes, then transfer to a cooling rack. Sprinkle over extra rose petals to serve, if liked. Store in an airtight container for up to 6 days.

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