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