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Baking Rose Pistachio Cookies

This document provides a recipe for rose and pistachio cookies. It lists the ingredients including all-purpose flour, caster sugar, salted butter, baking soda, salt, milk, white chocolate, pistachios and cashews. The method involves creaming butter and sugar, adding milk and rose essence, mixing in dry ingredients to form a dough and adding nuts and chocolate. Small balls of dough are baked for 10-12 minutes at 180°C to produce 6-7 cookies. The shelf life is noted as 1 month for the dough in the freezer and 2-3 weeks for the cookies in an airtight box at room temperature.

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Shreya Kapadia
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2K views3 pages

Baking Rose Pistachio Cookies

This document provides a recipe for rose and pistachio cookies. It lists the ingredients including all-purpose flour, caster sugar, salted butter, baking soda, salt, milk, white chocolate, pistachios and cashews. The method involves creaming butter and sugar, adding milk and rose essence, mixing in dry ingredients to form a dough and adding nuts and chocolate. Small balls of dough are baked for 10-12 minutes at 180°C to produce 6-7 cookies. The shelf life is noted as 1 month for the dough in the freezer and 2-3 weeks for the cookies in an airtight box at room temperature.

Uploaded by

Shreya Kapadia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Recipe

ROSE AND PISTACHIO


COOKIES
ROSE AND PISTACHIO COOKIE

NO. OF PORTIONS – 6-7


OVEN TEMPERAURE-
OTG - 180˚C (upper rod + lower rod + fan)
DECK OVEN - Upper temperature – 140˚C, Lower temperature – 180˚C
UNOX - 130˚C, Fan speed – 1, Humidity – 0

FOR ROSE AND PISTACHIO COOKIE COSTING (in ₹)


INGREDIENTS QUANTITY WHOLESALE M.R.P.
(in grams) (in cups)
All purpose Flour 160 g 1 cup + 1/8 cup 4.5 6.5
Caster sugar 90 g 1/3 cup + 1 tbsp 5.2 11
+ ½ tbsp
Salted Butter 78 g ¼ cup + ½ tbsp. 25 35
+ 1 tsp
Baking soda 1g 1/8 tsp 1 1
Salt - A pinch 1 1
Milk 25-30 g 1 tbsp + ½ tbsp. 1.8 2
White 60 g 1/3 cup 15.5 19
chocolate(chopped)
Pistachio(chopped) 20 g 1/8 cup 40 44
Cashew(chopped) 20 g 1/8 cup 22 26
Rose essence 2-3 drops 2-3 drops 2 2
TOTAL 118 147.5

METHOD
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat or butter paper.
2. In a bowl, using a spatula cream together butter and sugar until fluffy. Then add in milk
and rose essence and mix.
3. In a new bowl sieve together flour, baking soda, salt and then add it to the above
mixture and mix.
4. Lastly add in chopped pistachio, cashews and and chocolate, form a dough.
5. Take out 6-7 equal portions from the dough and roll them in a ball. Keep them on the
lined baking tray. Press each portion lightly with your palms.
6. Bake them in a preheated oven at 180˚C (OTG mode: upper rod + lower rod + fan) for
about 10-12 min.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
NOTE
Shelf life of Room temperature Freezer
1. Cookie dough - 1 Month
2. Cookie 2-3 weeks(in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030

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