Australian Women's Weekly
Ingredients
Method
Melt-in-mouth pistachio shortbread
1.Beat butter, vanilla and 1/2 cup (80g) of the sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Add milk, beat until combined.
2.Add sifted flours; beat on low speed until just combined.
3.Refrigerate biscuit dough for about 10 minutes or until firm enough to roll.
4.Shape the dough into a 30cm log, roll the dough in baking paper until smooth and round. Place on tray, refrigerate dough for 1 hour.
5.Meanwhile, preheat the oven to 160°C (140°C fan-forced). Line oven trays with baking powder.
6.Cut the dough into 5mm slices. Place slices on prepared trays about 3cm apart. Sprinkle with pistachio nuts, lightly pressing nuts into dough.
7.Bake for 15 minutes or until a pale straw colour. Stand biscuits on trays for 3 minutes; transfer to wire racks to cool slightly. While still warm, dust biscuits with remaining icing sugar. Cool completely on wire racks.
Uncooked dough suitable to freeze. Not suitable to microwave. Store biscuits in an airtight container at room temperature for up to one week.
Note
