Cream the softened butter and sugar (sachet 1) with an electric mixer until light and fluffy. Add the egg yolk and mix until combined. Add the cookie mix (sachet 2) and finely chopped pistachios and mix to form a smooth, firm dough – you will need to use your hands to bring the dough together.

Roll out the dough between two sheets of baking paper to about 4mm thick. Place on a tray and chill in the fridge for 30 mins -1 hour until firm.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Cut assorted star shapes from the dough with cookie cutters and place on the prepared tray, rerolling the scraps until all the dough is used up. Bake for 10-12 minutes or until golden and crisp, then allow to cool completely on the baking tray.

Once cooled, half-dip the cookies in melted white chocolate or drizzle over with a large spoon. Sprinkle with extra chopped pistachios and dried rose petals to finish and place in the fridge to set.

Tip: Make sure your pistachios are finely chopped – if they’re too chunky, your dough will be crumbly and will struggle to hold together when cutting out shapes.