Pink chocolate ganache filling

• To a glass bowl add the cream, chocolate and pink food colouring. 
• Melt over a double boiler until smooth.
• Pour into a bowl and set in the fridge until set.
• Once set, spoon and weigh out 20g balls of filling, store on a tray in the freezer until use.

Cookie Dough

• In the kitchen aid cream the butter and sugar until light and fluffy. 
• Add in the eggs and vanilla, mix well. 
• In a bowl mix the flour, baking powder, salt, matcha powder and fine pistachio powder together.
• Add the flour mix into the butter mixture. Mix until combined.
• Add in the roasted pistachios and chocolate chips. Mix through. 
• Weigh out 120g balls, flatten and stuff with one of the weighed-out filling rolling the dough around the filling evenly. 
• Rest in the freezer for at least 30 minutes.
• Bake at 180 degrees for 15 – 17 minutes. (more frozen will bake longer)
• Remove from the oven and cool.

Pistachio brittle:

• Place the sugar and water into a pot. Melt over very low heat until completely dissolved. 
• Once dissolved, bring to a high heat and simmer until amber brown.
• Pour the sugar out on to a Silpat mat in a thin even layer. 
• Sprinkle with roasted pistachio nuts, salt and orange zest.
• Once sugar has cooled enough to touch but still hot, pull into thin shards. 
• Leave to set.

Assembling the cookie:

• Drizzle the cookie with melted white chocolate.
• Sprinkle with dried rose petals top with pieces of the brittle shards.
• Blend the remaining of the brittle until a chunky powder and sprinkle the cookies and plate for decoration.