adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Turkish rose shortbread kisses
Turkish rose shortbread kisses
0 Likes
Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Irresistible bite-sized shortbread swirls with a twist.
Ingredients:
  • 250g butter, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 2.20 gm 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
  • 50g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1/2 tsp rosewater essence
  • 1-10.40 gm milk
Instructions:
  • Preheat the oven to 180°C/160°C fan forced and line 2 trays with baking paper. Use electric beaters to whip up a light and fluffy blend of butter, icing sugar, and vanilla in a bowl. Gently fold in the combined flours. Split the mixture evenly between 2 bowls, and add food coloring to one bowl, a few drops at a time, until you achieve the color you desire.
  • Fill a piping bag, fitted with a 1cm fluted nozzle, by adding the plain mixture on one side and the remaining mixture on the other. Seal the bag by twisting the top. Pipe small rosettes onto baking trays; the colors will swirl beautifully after baking.
  • Bake for 10-12 minutes, cooking until just done without over-browning. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat all filling ingredients in a bowl with electric beaters until light and fluffy.
  • Fill a piping bag with the filling and pipe icing onto half of the biscuits. Add a small cube of Turkish delight to the center of each iced biscuit, then sandwich with another biscuit.

Similar Recipes