Pistachio & Rosewater Shortbreads

Pistachio & Rosewater Shortbreads

It’s been too long between posts, I know!

Things have just been really hectic as we come up to the end of another year. Finalising photo shoots, the kid’s school functions, my little baby boy getting bigger and more demanding…and so the list goes on!

Anyway, the timing of today’s post really couldn’t be any better as my Instagram has just (over the last day) moved into the 10k mark, which is very exciting!

When I first started on Instagram, I really did so with no expectations. All I had in mind was wanting to be able to share my food photography, styling and my growing passion for cooking. It’s been just over 8 months since that first post and I still can’t believe how much it has grown and the opportunities that have come my way due to it. I am ever so grateful for all those who have been following, liking and giving such lovely feedback. Thank you all so much!!


Image: The Lebanese Plate’s first Instagram post March 31, 2015 

Recently, I have been experimenting with the Lebanese shortbread cookie (called ‘ghoraybeh’ in Arabic). They are sweet and soft and so ‘melt-in-your-mouth’ yummy! I have loved making & gifting them, every time adding twists to see what flavour combo would taste best.

So here I have the recipe for you & for the first time I have also taken it to my You Tube channel The Lebanese Plate. It is my first cooking video and I have to admit I am not the best at moving image but if you bare with me, hopefully with time I’ll get better! Please go on over, check it out and subscribe!

I hope you give it a go. It’s the perfect little treat for this festive season for guests or even as a yummy edible gift!


Image: Here I rolled the shortbread dough into balls, rather than ovals and pressed down a whole pistachio nut into each instead of mixed through mixture.


250g softened butter (unsalted)

2 1/2 cups plain flour

1 cup icing sugar

1/4 cup pistachio (crushed)

1/4 teaspoon rosewater


  1. Preheat oven to 200ºC and line a baking tray with non-stick baking paper.
  2. Cream butter with icing sugar in an electric mixer (or by hand).
  3. Slowly add the flour to mixture.
  4. As mixture comes together, add crushed pistachios & then rosewater. Use your hands to bring ingredients together. It should now be a soft consistency.
  5. Take a teaspoon of the mixture and mould to create an oval shape. Place on baking tray about 2cm apart.
  6. Bake in preheated oven for approximately 9 mins (or until just golden in colour).
  7. Leave to cool on a cooling rack.

(If they’re not eaten within the first day, they should keep in an airtight container for about 3 weeks.)




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