Name: Pistachio, pink pepper & rose petal bark
Cook time: 25 min
Total time: 25 min
Yield: 20
Ingredients: 125 gram sao biscuits; 150 gram butter, chopped; 150 gram caster sugar; 100 gram dark (semi-sweet) chocolate, chopped finely; 2 tablespoon slivered pistachios or other nuts; 2 tablespoon dried organic rose petals; 1 teaspoon pink peppercorns

Pistachio, pink pepper & rose petal bark

These pretty shards may look and taste like you've spent a long time in the kitchen but in fact they're a brilliant cheat's cookie, utilising bought savoury crackers, dark chocolate and a sprinkling of exotic ingredients.

Serves 20

Cook

25M

Ingredients

125 gram sao biscuits

150 gram butter, chopped

150 gram caster sugar

100 gram dark (semi-sweet) chocolate, chopped finely

2 tablespoon slivered pistachios or other nuts

2 tablespoon dried organic rose petals

1 teaspoon pink peppercorns

Method

1.Preheat oven to 200°C/400°F. Grease a 25cm x 35cm (10-inch x 14-inch) swiss roll pan; line with baking paper.

2.Place biscuits in a single layer in pan (trim to fit if necessary).

3.Combine butter and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour evenly over biscuits; spread to cover.

4.Bake for 12 minutes or until golden. Remove from oven; sprinkle evenly with chocolate. Return to oven for 1 minute or until chocolate melts.

5.Using a palette knife or the back of a spoon, smooth chocolate. Immediately sprinkle with nuts, rose petals and peppercorns. Stand for 1 hour or until the chocolate is set. Using a large kitchen knife, cut bark into large shards to serve.

Not actually a pepper, but a berry from a rose plant, pink peppercorns have an interesting mild peppery flavour. They are available from delis, as are slivered pistachios and dried rose petals.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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