Name: Pistachio lemon and lavender shortbread
Cook time: 60 min
Total time: 60 min
Yield: 24
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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