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Turkish rose shortbread kisses

  • 0:40 Prep
  • 0:15 Cook
  • Makes 30


  • 250g butter, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 1/2 tsp vanilla extract
  • 190g (1 1/4 cups) plain flour, sifted
  • 45g (1/4 cup) rice flour, sifted
  • 35g (1/4 cup) cornflour, sifted
  • Pink food colouring, to tint
  • 40g Turkish delight, cut into small cubes

Rose filling

  • 50g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1/2 tsp rosewater essence
  • 1-2 tsp milk


  • 1
    Preheat oven to 180°C/160°C fan forced. Line 2 trays with baking paper. Use electric beaters to beat the butter, icing sugar and vanilla in a bowl until light and fluffy. Fold in combined flours. Divide mixture between 2 bowls. Add food colouring to mixture in 1 bowl, adding a few drops at a time to reach desired colour.
  • 2
    Spoon the plain mixture into one side of a piping bag fitted with a 1cm fluted nozzle. Spoon remaining mixture down the other side of piping bag. Twist top of bag to seal. Pipe small rosettes onto baking trays. The colours will swirl after one or two.
  • 3
    Bake for 10-12 minutes or until just cooked through, taking care not to over-brown. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
  • 4
    For filling, use electric beaters to beat all ingredients in a bowl until light and fluffy.
  • 5
    Spoon filling into a piping bag and pipe half the biscuits with the icing. Place a small cube of Turkish delight in the centre of each iced biscuit. Top with another biscuit.

Source: taste.com.au


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