Pakistani Cuisine.
- Thread starter Kinshuk
- Start date
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,777
- Reaction score
- 106
- Country
- Location
Spice Spoon’s Rosewater Shortbread for Navroze
By Shayma Saadat
Published: March 15, 2015
Shortbread disks ready to be served. PHOTO: SHAYMA SAADAT
Ingredients:
225g unsalted butter, softened
75g powdered sugar
325g all-purpose flour
½ tsp salt*
1 tbsp rosewater**
30g crushed, unsalted pistachios
2 tbsp crushed, organic dried rose petals (it should look like rose petal dust)
250g dark chocolate, chopped***
Notes:
*Use sea or pink salt, not table salt.
**I use a Lebanese brand here in Toronto, which is quite mild. Be sure to taste and test your rosewater and adjust the amount accordingly.
***I prefer dark chocolate, but you can use a milk chocolate too.
Preparation:
Divide shortbread disks in two separate batches and bake separately, so that they bake evenly.
Pre-heat an oven to 160°C and line a large baking sheet with parchment paper. Sift powdered sugar and set aside. Sift flour and salt in a separate bowl and set aside. Whip softened butter with a mixer on medium-high speed for three to five minutes (alternatively, you can do this by hand), scraping down the sides of the bowl when required, till it turns a pale yellow and is light and fluffy.
Add powdered sugar in batches, beating between each addition, till the mixture looks pale, for a total of three minutes.
Reduce the mixer speed to low, and gradually add flour mixture and rosewater. Mix until combined. Do not overmix. The dough will look dry. Transfer dough to a large piece of parchment or wax paper and gently form the dough into a 35cm log by wrapping the paper around it.
Chill the dough in the fridge for at least 2 hours (can be chilled for up to a few days). When ready to bake, slice chilled log into ½cm slices. (Tightly wrap half of the sliced dough with plastic wrap or parchment paper and place back into the fridge.)
Arrange first batch of disks on the baking sheet, leaving 3cm between each disk. Bake for 15 to 17 minutes or till the sides of the shortbread disks start to turn slightly golden.
Remove from oven and allow to cool for at least 30 minutes. Repeat the same process with the second batch of shortbread disks.
To decorate:
Place chopped chocolate in a double boiler set over simmering water (or you can melt it in a microwave). Stir chocolate for about five minutes, until it melts and looks glossy. Then remove from heat.
Dip the end of each disk halfway into the chocolate, allow chocolate to drip back into the bowl and then place the shortbread disk on parchment paper.
Sprinkle crushed pistachios and dried rose petal dust on the dipped part of the disk. Allow to rest for one hour till the chocolate has hardened.
The disks can be stored in an airtight container at room temperature for up to a week, but I doubt they will last this long.
By Shayma Saadat
Published: March 15, 2015
Shortbread disks ready to be served. PHOTO: SHAYMA SAADAT
Ingredients:
225g unsalted butter, softened
75g powdered sugar
325g all-purpose flour
½ tsp salt*
1 tbsp rosewater**
30g crushed, unsalted pistachios
2 tbsp crushed, organic dried rose petals (it should look like rose petal dust)
250g dark chocolate, chopped***
Notes:
*Use sea or pink salt, not table salt.
**I use a Lebanese brand here in Toronto, which is quite mild. Be sure to taste and test your rosewater and adjust the amount accordingly.
***I prefer dark chocolate, but you can use a milk chocolate too.
Preparation:
Divide shortbread disks in two separate batches and bake separately, so that they bake evenly.
Pre-heat an oven to 160°C and line a large baking sheet with parchment paper. Sift powdered sugar and set aside. Sift flour and salt in a separate bowl and set aside. Whip softened butter with a mixer on medium-high speed for three to five minutes (alternatively, you can do this by hand), scraping down the sides of the bowl when required, till it turns a pale yellow and is light and fluffy.
Add powdered sugar in batches, beating between each addition, till the mixture looks pale, for a total of three minutes.
Reduce the mixer speed to low, and gradually add flour mixture and rosewater. Mix until combined. Do not overmix. The dough will look dry. Transfer dough to a large piece of parchment or wax paper and gently form the dough into a 35cm log by wrapping the paper around it.
Chill the dough in the fridge for at least 2 hours (can be chilled for up to a few days). When ready to bake, slice chilled log into ½cm slices. (Tightly wrap half of the sliced dough with plastic wrap or parchment paper and place back into the fridge.)
Arrange first batch of disks on the baking sheet, leaving 3cm between each disk. Bake for 15 to 17 minutes or till the sides of the shortbread disks start to turn slightly golden.
Remove from oven and allow to cool for at least 30 minutes. Repeat the same process with the second batch of shortbread disks.
To decorate:
Place chopped chocolate in a double boiler set over simmering water (or you can melt it in a microwave). Stir chocolate for about five minutes, until it melts and looks glossy. Then remove from heat.
Dip the end of each disk halfway into the chocolate, allow chocolate to drip back into the bowl and then place the shortbread disk on parchment paper.
Sprinkle crushed pistachios and dried rose petal dust on the dipped part of the disk. Allow to rest for one hour till the chocolate has hardened.
The disks can be stored in an airtight container at room temperature for up to a week, but I doubt they will last this long.
Zibago
ELITE MEMBER
- Joined
- Feb 21, 2012
- Messages
- 37,006
- Reaction score
- 12
- Country
- Location
Aj ka khana bahar say mangwa do mein baingan nahe khata
Pakistani Dishes :: Mix Vegetables ::
sara saeed
FULL MEMBER
New Recruit
- Joined
- Mar 19, 2015
- Messages
- 5
- Reaction score
- 0
- Country
- Location
The best way to learn cooking is to watch chef zakir on tv 
Armstrong
RETIRED TTA
- Joined
- Feb 2, 2012
- Messages
- 19,390
- Reaction score
- 94
- Country
- Location
So @Víðarr amongst all the mouth watering delicacies of my land being mentioned here; which are you going to cook for @SvenSvensonov ? 
Or does Sven do the cooking at home ?
In that case @SvenSvensonov you might wanna ask @Nihonjin1051 to lend a hand; I hear that my Japanese brother's culinary skills are exemplary !
But I'm not too sure about you; the last Swede I came across couldn't even boil an egg properly !
Gosh that sounds strikingly like me !
What if I am Swede by Cooking Skills too ?
Or does Sven do the cooking at home ?
In that case @SvenSvensonov you might wanna ask @Nihonjin1051 to lend a hand; I hear that my Japanese brother's culinary skills are exemplary !
But I'm not too sure about you; the last Swede I came across couldn't even boil an egg properly !
Gosh that sounds strikingly like me !
What if I am Swede by Cooking Skills too ?
Víðarr
FULL MEMBER
- Joined
- Feb 25, 2015
- Messages
- 260
- Reaction score
- 12
- Country
- Location
Or does Sven do the cooking at home ?
Kai can't even make me a smoothie without something going wrong
.Last year I bought him an apron, for when we grill veggies or meats (which he doesn't eat) that says this;
He isn't allowed in the kitchen, except to clean dishes.
So @Víðarr amongst all the mouth watering delicacies of my land being mentioned here; which are you going to cook for @SvenSvensonov ?
Might just have to stick with sushi (he really likes sushi, I'm pretty good at preparing it
), he's not very adventurous when it comes to foods. Funny, he'll try most things once, even dangerous things like skydiving, but not foods. I happen to like Seekh Kebab though
Mmmm, Kebab
Kai can't even make me a smoothie without something going wrong
Last year I bought him an apron, for when we grill veggies or meats (which he doesn't eat) that says this;
View attachment 211649
He isn't allowed in the kitchen, except to clean dishes.
Might just have to stick with sushi (he really likes sushi, I'm pretty good at preparing it
I happen to like Seekh Kebab though
View attachment 211650
Mmmm, Kebab
Hehehe you know what they say, the fastest way to a woman's heart is through the umm...stomach?
Armstrong
RETIRED TTA
- Joined
- Feb 2, 2012
- Messages
- 19,390
- Reaction score
- 94
- Country
- Location
Kai can't even make me a smoothie without something going wrong
Last year I bought him an apron, for when we grill veggies or meats (which he doesn't eat) that says this;
View attachment 211649
He isn't allowed in the kitchen, except to clean dishes.
Might just have to stick with sushi (he really likes sushi, I'm pretty good at preparing it
I happen to like Seekh Kebab though
View attachment 211650
Mmmm, Kebab
So @SvenSvensonov is just like me !
I am absolutely handicapped in the kitchen too !
Ma'am if you like Seekh Kebab you should really try Chicken Cheese Kastoori Kebab and Chicken Malai Bottii !
Víðarr
FULL MEMBER
- Joined
- Feb 25, 2015
- Messages
- 260
- Reaction score
- 12
- Country
- Location
Hehehe you know what they say, the fastest way to a woman's heart is through the umm...stomach?
Diamonds work too
.So @SvenSvensonov is just like me !
I am absolutely handicapped in the kitchen too !
Ma'am if you like Seekh Kebab you should really try Chicken Cheese Kastoori Kebab and Chicken Malai Bottii !
View attachment 211654
it's lunch time, about 12:30, might have to get kebab for lunch
. 
*my stomach right now
Armstrong
RETIRED TTA
- Joined
- Feb 2, 2012
- Messages
- 19,390
- Reaction score
- 94
- Country
- Location
Hehehe you know what they say, the fastest way to a woman's heart is through the umm...stomach?
I thought they said that about a man's heart !
Its certainly true for me !
I thought they said that about a man's heart !
Its certainly true for me !
Lol.
.
.
.with
Oh man, that looks good right now
Víðarr
FULL MEMBER
- Joined
- Feb 25, 2015
- Messages
- 260
- Reaction score
- 12
- Country
- Location
I thought they said that about a man's heart !
Its certainly true for me !
Curse and thank you Armstrong. You've made me hungry, going out to lunch now. Will be back latter
.Similar threads
