Quick & Easy

Pistachio shortbread

pistachio shortbread
40 Item



1.Beat butter, paste and 1/2 cup of the sifted icing sugar in small bowl with electric mixer until light and fluffy. Add milk, beat until combined. Add sifted flour and cornflour; beat on low speed until just combined.
2.Refrigerate biscuit dough about 10 minutes or until firm enough to roll.
3.Shape dough into a 30cm log, roll dough in baking paper until smooth and round. Place on tray; refrigerate dough 1 hour.
4.Meanwhile, preheat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
5.Cut dough into 5mm slices. Place slices on trays about 3cm apart. Sprinkle with nuts, lightly pressing nuts into dough.
6.Bake about 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.

Related stories