Monday, 1 November 2010

Pistachio Shortbread

Shortbreads in general are my husband favorite biscuit type. He loves them and can't get enough.

I bought a magazine the other day and I saw this recipe for Pistachio shortbread that I thought was worth sharing with you. 
It would be the perfect match for a cup of tea or coffee.

It takes around 30 minutes to cook it and it makes around 30 to 35 biscuits.

You will need:
80g of caster sugar
300g plain flour
250g unsalted butter, softened
2tsp vanilla extract (Remember here, vanilla essence is 100% artificial and never tastes that good)
200g unsalted pistachio kernels, finely chopped or roughly smashed (You can put them in a tea towel and use a hammer to roughly smash them, but be careful not to make a flour / meal)
Icing sugar for dusting.

Pre - heat the oven to 180º (160º Fan-Forced). Grease 2 oven trays and line with baking paper.

Beat the butter, sugar and the vanilla in a bowl with an electric mixer until it gets ligh and fluffy. If your bowl is small, transfer to a bowl big enough to fit all ingredients.
Stir in sifted flour and nuts.

Roll level tablespoons of the mixture into 7cm lenghts. Shape them into crescents, hearts, choose. Place them 3cm apart on the oven trays.

Bake them for around 20 minutes or until it gets pale golden. Cool on trays. Dust with icing sugar while still warm.

The Pistachio shortbread can be stored in a glass jar and can be frozen, but its not suitable for microwave.

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