Rose and Pistachio Shortbread

1: Mix the flour, corn starch, and sugar together.

2: Use 1 tsp of the Boho Rose loose tea and brew for 5-7 minutes, then strain it.

3: Add the oil/butter and 2 tbsp of the brewed Boho Rose tea and mix until it forms a soft dough.

4: Add to a floured board and knead in half the chopped pistachios.

5: Chill the mixture in the fridge for about one hour.

6: Preheat the oven to 180°C. Line a baking tray with parchment paper.

7: Roll the dough out to about ¾ cm thickness. Use a cookie cutter to cut into shapes and place on the baking sheet.

8: Bake for 15 minutes.

9: Once cooled, dip half the cookie into the melted dark chocolate and top with the remaining pistachios.

10: Put in the fridge for a few minutes until the chocolate has set.