Ingredients

160g Strong White Bread Flour

15g Pink Rose Petal Powder or Red Rose Petal Powder

1/2 Teaspoon Baking Powder

115g Softened Butter

75g Caster Sugar

75g Soft Brown Sugar

1 Medium Egg

1/2 Teaspoon Vanilla Extract

50g Pistachios (optional)

300g White Chocolate

Method:

Sift the flour into a bowl with the baking powder and Rose Petal Powder.

Cream the butter and both sugars together until light and fluffy with an electric mixer reduce the speed and slowly mix the egg. Using a spatula slowly fold in the flour in two batches until evenly mixed.

Add the pistachio nuts and form a log on a floured surface about 25 x 5cm and wrap in cling film. Place in the fridge for at least 2 hours until firm.

Heat the oven to 170 C fan and line two baking trays with baking paper.

Cut the chilled dough into about 20 slices and space them put on the tray.

Bake for 12-15 mins until slightly golden.

Once cooled, melt some white chocolate and dip in half your cookie, you can use a spoon to help cover in needed.

Sprinkle with edible petals of choice.