Ayurvedic Shortbread cookies
Inspired by my trip to Marrakesh. The fragrant smell of rosewater and aromatic cardamom will transport you to the souks of the Medina. Enjoy with Moroccan mint or Lemon Verbena tea.
INGREDIENTS
Makes approximately 15 cookies
1 cup Einkorn flour
1/2 cup ghee
1 tablespoon food grade rosewater
1/2 tsp ground cardamom
3/4 cup raw cane sugar
2/3 cups chopped roasted pistachios
pinch of sea salt
Directions
In a medium bowl, mix together all the dry ingredients, flour, cardamom, sugar, salt and nuts.
In an electric mixer, mix the ghee with the rosewater.
Gently and slowly add the dry ingredients in to the electric mixer on low setting.
Once blended into a ball cover and place in the fridge to chill for at least 30 mins or overnight.
Preheat oven to 350 degrees.
Using a tablespoon measuring spoon, scoop out equal amounts of dough and roll into a tight ball. Place on a cookie sheet on top of parchment paper. Flatten the dough to about 1/3-inch thick. Or use a cookie cutter to give you your desired shape.
Bake for approx. 15-20 min. Transfer to a wire rack to cool.
Serve on a decretive platter alongside fresh roses, with a side of Moroccan mint or lemon verbena tea.
*Cook or share a meal with someone you love.