Waitrose and Partners
Waitrose Christmas cookies

Waitrose Christmas cookies

Want to meet the perfect festive biscuit? We think it’s this cool mash-up of trad British shortbread and Middle Eastern-inspired crunchy pistachios, fragrant rose petals and sweet halva. It’s our very own festive cookie, and we hope you love it as much as we do. Make them, eat them, share them (and yes, technically they’re biscuits – we know!)

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes18
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluschilling, cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 130g unsalted butter, softened
  • 90g caster sugar
  • 175g plain flour
  • ¼ tsp fine salt
  • 75g pistachio kernels, roughly chopped
  • 80g Cypressa Sesame Halva
  • 2 tbsp Cooks’ Ingredients Rose Petals, plus extra to serve (optional)

Method

  1. In a large mixing bowl, use an electric hand mixer to beat together the butter and sugar until light and fluffy (about 5 minutes). Sift the flour and salt into the bowl, then beat briefly until the dough just starts to come together (do not overmix). Add the pistachios, halva and rose petals, using a spatula to evenly distribute them through the dough.

  2. Cut out a large sheet of baking parchment, tip the dough down one long side of it and wrap the parchment around the dough to encase it. Roll the parcel along the counter to shape the dough into a sturdy log shape, about 4cm in diameter; chill for 3 hours.

  3. Heat the oven to 170°C, gas mark 3. Line a large baking tray (or 2 smaller trays) with baking parchment. Remove the dough from the parchment and use a serrated knife to cut the dough into 1cm-thick rounds. Arrange on the baking tray(s) and bake for 12-15 minutes until lightly golden. Leave to cool on the tray(s) for 10 minutes, then transfer to a cooling rack. Sprinkle over extra rose petals to serve, if liked. Store in an airtight container for up to 6 days.

Nutritional

Typical values per item when made using specific products in recipe

Energy

662kJ/ 159kcals

Fat

9.9g

Saturated Fat

4.3g

Carbohydrates

15g

Sugars

6.9g

Fibre

0.9g

Protein

2.2g

Salt

0.1g

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Overall rating (5/5)

5 out of 5 stars1 rating