Pistachio shortbread

  • 35 mins cooking
  • Makes 40 Item
  • Print


Pistachio shortbread
  • 180 gram butter, softened
  • 1 teaspoon vanilla bean paste
  • 2/3 cup (110g) icing sugar
  • 1 1/2 tablespoon milk
  • 1 2/3 cup (250g) plain flour
  • 2 tablespoon cornflour
  • 2 tablespoon pistachio nuts, chopped coarsely


Pistachio shortbread
  • 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.

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