White chocolate on shortbread must mean its time to celebrate!
For the jam, preheat oven to 160C. Combine cherries, chopped apple, lemon juice and sugar in a medium saucepan. Bring to the boil over medium to high temperature.
Turn heat down to low-medium, then simmer with lid cracked slightly ajar (stir often). Simmer until slightly thickened (10-15 minutes), then puree to required consistency. Set aside to cool, then transfer to piping bag.
For the chocolate biscuits, beat together butter, vanilla, zest and vanilla until smooth and creamy
Mix in the flour and grated white chocolate until a smooth, uniform ball is formed (as more flour as needed to bring ball together).
Roughly shape ball into a large rectangle, wrap in clingwrap and chill until firm. Roll the dough out to no thicker than 6mm. Cut out (at least) 24 circles (using a 5cm cookie cutter). Make a round indent in each cookie, forming a shallow lip. Neatly pipe a dam of jam in this indent. Bake for 12-14 minutes until a light golden brown colour is achieved (without browning the edges).
Remove from oven and set aside to cool.
To decorate, melt the remaining white chocolate in a small, deep bowl. Dip 1/3 of each cookie into the melted chocolate, then set aside.
Sprinkle with chopped pistachios and crushed rose petals, the place in fridge to set chocolate.
This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week