Pistachio lemon and lavender shortbread

  • 1 hr cooking
  • Serves 24
  • Print


Pistachio lemon and lavender shortbread
  • 250 gram butter
  • 1 tablespoon lemon rind, finely grated
  • 1 teaspoon vanilla bean paste
  • 2 1/4 cup (335g) plain (all-purpose) flour
  • 1/4 cup (35g) rice flour
  • 2/3 cup (150g) caster (superfine) sugar
  • 1/3 cup (45g) shelled pistachios, chopped coarsely
  • 2 teaspoon dried lavender
  • 2 tablespoon caster (superfine) sugar, extra


Pistachio lemon and lavender shortbread
  • 1
    Preheat oven to 170°C.
  • 2
    Beat butter, rind and paste in a large bowl with an electric mixer until well combined. Stir in sifted flours, then sugar and nuts. Press mixture together.
  • 3
    Press mixture over base of 20cm x 30cm rectangular slice pan; mark into 24 finger-lengths, prick all over with a fork. Sprinkle lavender and half the extra sugar over shortbread; press down lightly.
  • 4
    Bake shortbread for 35 minutes or until pale golden and firm to touch. Sprinkle with remaining extra sugar. Cool in pan. Cut into fingers.


Dried lavender is available from gourmet food stores and cake decorating stores.

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