Pistachio and Rose Water Biscuits
I have a very practical and very basic biscuit / cookie recipe today. I flavored (and loved it) with pistachio and rose water, but if you don't have these ingredients or want to use something different, of course you can make changes. But only in pistachio, rose petals and rose water. Don't think "Kevser said that you can make changes" and immediately grab the oil instead of butter. Always remember this when interpreting recipes. The changes you make should not be the things that will affect the consistency of the recipe. Your credit for the flavor is always endless. You can play with the recipe and add any flavor you wish, but avoid changes that will affect the consistency.
In pastries, using oil instead of butter affects consistency, for example. Similarly, using liquid sweeteners instead of sugar and changing the amount of eggs, too. You can easily make the butter-oil change in main dishes. Liquid sweeteners do not make a big change in the consistency of custard-derived desserts. If you have to, you can remove the egg yolk from soup dressing. But that doesn't work for pastries.
If you do not know such nuances, do not take risks without asking someone who knows. Ask before doing anything, not after. If there is no one you can ask, don't risk it.
I know that it is fun for beginners in the kitchen to add something from yourself to what you cook or bake, to play on the recipe, but such entertainments may not end well. So even if you want to have fun, have fun with control. Let's go back to the beginning; avoid changes that affect consistency, focus on aromatic changes. In this recipe, you can use hazelnuts, walnuts or almonds instead of pistachios. Instead of rose water, you can try spices that suit sweet cookies like vanilla flavor, cinnamon, allspice of clove for example.
Enjoy the recipe...
- 1 egg,
- 125 g of butter at room temperature,
- 3/4 cup powdered sugar,
- 3 cups flour,
- 3 tablespoons of rose water
- 1 teaspoon baking powder,
- 2 tablespoons of dry rose petals,
- 1/2 cup coarsely ground raw, unsalted pistachios.
- Take the egg, butter, powdered sugar, rose water and baking powder into a deep bowl and mix,
- Grad the flour little by little, knead the dough until you get a non-stick dough by controlling the consistency of the dough, adding as much flour as needed for the dough,
- Add rose petals and pistachios and knead well,
- Put the dough between two greaseproof papers and roll it over the greaseproof paper square or rectangular,
- Cut with the cookie mold you like and place them on a baking tray covered with greaseproof paper,
- Bake in a 180 C degrees pre-heated oven until lightly browned.