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Rose, Pistachio & Olive Oil Cookies Filled with Raspberry Jam


Rose, Pistachio and Olive Oil Cookies

Rose, Pistachio & Olive Oil Cookies Filled with Raspberry Jam
Vegan/Dairy Free
 Recipe: Anmar Wilding

Makes:  6 large double heart cookies
Preparation: 10 minutes
Baking: 15 minutes
600 g cake flour
2 T maizena
200 g caster sugar
pinch of salt
100 g pistachio nuts, chopped
320 ml Olive Pride Olive Oil
2 t rosewater
½ cup smooth raspberry jam for the filling
dried rose petals for decoration (optional)
icing sugar for dusting
Mix the flour, maizena, castor sugar and salt in a food processor
Add the pistachio nuts, olive oil and rosewater to the dry ingredients and mix until it forms a soft dough.
Place the dough on the lightly floured surface and press it into a flat round disk.
Wrap it with cling film and let it rest in the fridge for 1 hour.
Preheat the oven to 170 °C.  Line baking tray with baking paper.
Roll the dough out to an even ¾ cm thickness - dough spacers are the best to use as a guide
Cut out 12 large hearts, making sure the dough isn’t sticking to the work surface and transfer the cookies to a baking tray using a palette knife.
Use the smaller heart shape cutter to cut out the centres of 6 of the cookies and remove the centre pieces (you can also bake the smaller cookies as extras).
Bake the cookies in the preheated oven for 12 - 15 minutes, or until just golden brown
Leave cookies to cool.
Warm the raspberry jam (it should be lump free and runny) in the microwave and place a teaspoon full in the centre of each of the large cookies.
Carefully lift the remaining 6 cookies (the ones without the centres cut out), and place them on top of the large cookies.
Sprinkle some dried rose petals over the top, and dust the cookies with icing sugar

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