2 tsp dried rose petals (optional)
3 tsp pistachios, slivered
More pistachios and rose petals to garnish
Line a square pan with baking paper.
Pour the condensed milk into
a non-stick saucepan and set it on low heat.
When the condensed milk warms up, add the finely chopped chocolate to it. Let the chocolate melt gently over low heat, stirring occasionally until the mixture is smooth and silky. Remove it from the heat.
Add salt and vanilla extract (you can also use rose essence instead). Fold in the cranberries, rose petals and pistachios. Mix well.
Pour the mixture into the square pan or other moulds of your choice. Top with more pistachios and rose petals.
Refrigerate for four hours until set, then cut into squares. Store in an airtight container in the fridge for up to two weeks.
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 tsp baking soda
1 cup butter, room temperature
½ cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp peppermint extract
200g white chocolate, melted
Crushed candy canes
Preheat oven to 180 degrees and line two trays with baking paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
Chill dough for at least one hour or overnight.
Roll the dough into tablespoon-sized balls and place on the baking tray. Bake for approximately 10 minutes, or until the middle is set.
Cool on trays for five minutes then transfer to a wire rack to cool completely.
Dip each cookie in melted white chocolate, place on a parchment-lined baking sheet and sprinkle with crushed candy canes.
