PISTACHIO SHORTBREAD FOR CHRISTMAS

I sincerely hope you would share the same passion as me!

A little twist on the traditional shortbread!

Delectable shortbread to enjoy alongside a beverage, has a subtle cinnamon flavour. 

Buttery, crunchy and packed with chopped pistachios.

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Ingredients - FOR 25 BISCUITS
  • 340gm Butter, Softened
  • 175gm Plain Flour
  • 175gm Self Raising Flour
  • 170gm Cornflour
  • 140gm Caster Sugar
  • 30gm Cinnamon Sugar
  • 2gm Salt
  • 50gm Pistachios, Roughly Chopped
  • Biscuit Cutter
Step No 1

In a mixing bowl add butter, cinnamon sugar and caster sugar.
Step No 2

Using an electric hand-held, whisk until pale and fluffy.

Step No 3

Add the plain flour, self-raising flour and salt.

Blend together. 

Step No 4

Then add the cornflour.

Step No 5

Combine together to a smooth dough.
Step No 6

Finally mix in the roughly chopped pistachios.

Step No 7

Tip the dough onto a lightly floured surface.

Step No 8

Knead gently into a ball and place it on a greaseproof paper. 

Step No 9

Sandwich the dough with the greaseproof paper and roll.
Step No 10

Thickness of 1cm.

Step No 11

Cut the dough into whatever shapes you like, using a knife or a biscuit cutter.

Re-roll the scraps to cut more.

Step No 12

Transfer the shortbread onto a lined baking tray and prick them.

Chill for at least 30 minutes.

Step No 13

Bake in a preheated oven at 170°C/Fan, for about 15 to 17 minutes, until just turning golden brown at the edges.

Leave on the baking tray for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack and leave to cool.