- Shortbread & Pistachio Biscuits.jpg (28.14 KiB) Viewed 464 times
Takes: 30 minutes (plus chilling and cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 100g butter, chopped
- 150g plain flour
- 50g caster sugar, plus extra for dusting
- 1 tsp vanilla extract
- Handful of pistachios, shelled and chopped
- Icing sugar, for dusting
Method
1. Rub the butter into the flour using your fingertips, until the mixture resembles fine breadcrumbs. Add the sugar and vanilla extract and bring the mixture together using your hands into a firm dough. Wrap in cling film and chill in the fridge for 20 minutes.
2. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking tray with baking paper. Carefully roll the dough out on a surface dusted lightly with caster sugar to approximately 5mm thick - the sugar will keep the dough from drying out.
3. Use a cookie cutter of your choice to cut out approximately 12 biscuits. Scatter over the pistachios, pressing gently to stick. Bake for 20 minutes or until starting to turn golden. Leave to cool on the baking trays. They will harden during cooling. Sift over a little icing sugar, then transfer to a gift box to serve.
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