Preparation method

Short Crust Pastry:

• Preheat oven to 180C
• Soften butter and castor sugar
• Slowly add eggs and rose oil
• Sift in flour and fold it in until it starts combining
• Mix further with hands until just combined (do not overwork)
• Make into ball and cling wrap
• Rest in freezer for about 10 minutes
• On floured surface roll out dough to about 3-4mm thick
• Line base and side with pastry
• Pierce base and sides with fork several times
• Line pastry with baking paper and ceramic pie beads
• Bake for 12 minutes
• Remove beads and baking paper, bake for another 5-10 minutes
• Remove from oven, allow to cool completely

Macadamia Filling [Flan tin 25cm/10"]:

• Set aside 50g of nuts for crumbs later
• Chop the nuts to make smaller- should be about 5-10mm big
• Mix chopped nuts and choc chips and add to pie crust
• Beat eggs, add syrup, sugar, salt and butter
• Mix until smooth
• Pour mixture over nuts
• Bake in oven (180C) for 35-40 minutes until top is browned

White Chocolate Ganache:

• Heat cream in microwave
• Add choc chips and mix until smooth
• Allow to cool slightly then put in fridge to cool completely

Candied Rose Petals:

• Mix water and powder egg whites until smooth
• Place sugar in a shallow bowl or plate
• Paint petals with egg mixture (both sides)
• Dip into sugar (both sides)
• Place half of petals on wire rack to dry
• Place rest of petals individually in egg carton compartments to dry in a curved shape
• Leave aside to dry

Turkish Delight:

• Cut into smaller pieces if needed
• Dust in icing sugar

Macadamia Crumb:

• Chop nuts in food processor to make crumbs

Assembley:

• Place Ganache, crumb, Turkish delight and petals on baked pie
• Serve on cake plate