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.

Coffee Viennese Whirls

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Whilst I’ve been off work recovering from last Friday’s knee surgery for the last couple of days, boredom is taking its’ toll. I can’t stand for long periods.  I can’t drive, and can only walk very short distances. What I can do, though, is browse the internet for ideas from inspirational people.  My friend Lynn over on Ink Sugar Spice, shared a delicious recipe recently for Pistachio and Mascarpone Cream Viennese Sandwiches. I have no pistachio paste, but I do have (and love) Nielsen Massey Coffee Extract, and as well all love coffee in this house, it was a done deal!

Digging out my old trusty Be-Ro recipe book that my mum bought me many, many years ago (it was my first ever cook book). I know that this recipe works as I’ve used it lots in the past.  Just a tweak and a little twist was all it needed to produce these deliciously crumbly and delicately tasting biscuits.

Coffee Viennese Whirls
Biscuits:

Filling:

  1. Line two baking trays with parchment paper.
  2. Beat the butter and the icing sugar together for 3-4 minutes until light and airy.
  3. Grind the vanilla powder and coffee together until very fine.
  4. Add to the butter and icing sugar mix along with the flour.
  5. Stir until very well combined. This should produce a fairly stiff paste.
  6. Place a large star nozzle in a piping bag and place the biscuit mixture into the piping bag.
  7. Pipe an even number of circles of the biscuit mixture onto the parchment paper and place into the fridge to chill for 30 minutes.
  8. Preheat the oven to 160℃ (fan), 180℃ conventional.
  9. Place the baking tray into the oven for 15 minutes until the biscuits are pale in colour.
  10. Remove from the oven, but leave the biscuits on the trays to cool for 5 minutes.
  11. Transfer the biscuits to a cooling rack and leave until cold. (These biscuits are very ‘short’ and therefore quite delicate, so handle them gently).
  12. Beat the Philadelphia cheese, butter, icing sugar and coffee extract together until smooth.
  13. Transfer the filing mixture to a piping bag and pipe a circle on to half of the biscuits.  Sandwich the other half of the biscuits together.
  14. These will keep for a couple of days in the fridge (store them there, due to the butter and Philadelphia), but allow them to come back to room temperature to improve the flavour and smooth texture of the filling.

Coffee Viennese Whirls
Thanks to Lynn for giving me the inspiration to play with this old recipe and to give it a different little twist.