Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

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Wow! That’s a mouthful of a recipe title for sure! However, it does tell you exactly what’s in the cookies I made, doesn’t it?

Inspired by the original recipe by the finalist of the Great British Bake Off, Holly Bell, which is incredibly versatile and can easily be altered, depending on your mood and fancy.  Last night, I decided to go a little Persian with some wonderfully fragrant Nielsen Massey Rosewater, some delicious green pistachios from Sainsbury’s, along with some cranberry & blueberry mix which I’d bought from Holland and Barratt and some creamy chunks of Callebeaut white chocolate.  The recipe made about 21 cookies (I forgot to count before we started eating them, still slightly warm from the oven, sorry!)

 

  • 250g Butter, room temperature
  • 150g Soft brown sugar
  • 1½tsp Nielsen Massey Rosewater
  • 150g Self Raising flour
  • 230g Quaker Porridge Oats
  • 100g Cranberry & Blueberry mix
  • 100g White chocolate chunks
  • 100g Pistachios, chopped

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Preheat your oven to 160ºC.
  2. Line your baking sheets with parchment paper (I used 4 baking sheets and baked them in pairs).
  3. Cream the butter and sugar, along with the rosewater until light and fluffy. (I was watching The Fall on BBC iPlayer as I was baking, can you tell?!)  It’s much easier to use a hand mixer when creaming your butter and sugar, and I use my Kenwood K-Mix one.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Add in the flour and oats and stir to combine fully.
  2. Gently stir in the cranberries, blueberries, chocolate chunks and chopped pistachios.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Take out plum sized balls (I used a level table spoon measure for my cookies).
  2. Place the cookies on to your baking tray and flatten them out roughly to about 1cm thick.  You need to leave about 2cm between them to allow them to spread a little.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Bake for 16 minutes.
  2. The cookies will still be soft when you remove them from the oven, so allow them to cool on the baking sheet for about 5 minutes.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Remove the cookies to a cooling tray and leave until cold.
  2. Store in an airtight container, but you won’t be able to resist them for too long!

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

This recipe uses Nielsen Massey rosewater which had previously been sent to me as a gift, along with other vanillas and flavourings.

Salon Du Chocolate 2013

Every girl loves good chocolate…. right?  Excellent! I’m so glad you agree with me, because I certainly love it!
I was privileged to be on the guest list for the first ever evening VIP / Press event of Salon Du Chocolate 2013 at Olympia in London on Friday 18th October.  This event is the culmination of Chocolate Week and was, to say the least, decadent in chocolate goodness!!!  It’s held over 3 days from Friday 18th to Sunday 20th October 2013.  It’s open to the public each day and tickets can be purchased on the door.

Some of the largest and most prestigious names in chocolate were there with some of the most INCREDIBLE flavoured chocolates that I’ve ever tasted.  From fruit purees to goats cheese, green tea, chilli, salt through to carrots and Foie Grois.  A veritable feast of the taste palate!

Chantal Coady and her team from Rococo Chocolates were there with their beautifully designed and packaged selection of chocolates.  I have to say a HUGE congratulations to their Principal Chocolatier, Barry Johnson, for winning the UK Pastry Open 2013.  A local boy to me who studied in my home town, not to mention an all round nice guy!

From ChocoMe, we were treated to this gorgeous looking slab of fruitiness.

These were made by Lauden using the most incredible fruit purees – the flavour was intense and mouthwateringly good!

This nougat from La Maison du Nougat in Moltifao, France was my favourite of all the nougats I tasted as it was made, not with sugar, but with honey.  Not only did it look incredibly good, but the texture, flavour and ‘mouth feel’ as you let it warm up on your tongue to gently melt was sublime!

Beautifully, but plainly packaged bars of single source chocolate from Chocolate Pralus

Iain Burnett, The Highland Chocolatier kindly provided a sample of 4 of his chocolates in a beautifully decadent red magnetic box for the ‘goodie bag’.
I did buy some amazing salted caramel sauce from Bellanger, which (hopefully) the rest of my family won’t like so I can enjoy it myself!
I even bumped into a couple of lovely people who were watching the chocolate catwalk.  John Whaite and Cathryn Dresser from Series 3 of the Great British Bake Off.  They were both under strict instructions not to make me look short between them – they failed miserably!
Thank you to Nudge PR for allowing me to attend the event.  Can’t wait until next year!