2014-10-16
Pistachio Shortbread
Ingredients
- 250 gms butter
- 225 gms caster sugar
- 250 gms plain flour
- 65 gms rice flour
- 100 gms pistachios, chopped
- Servings : 60 biscuits
- Prep Time : 10 mins
- Cooking Time : 15-20 mins
- Temperature : 160ºC
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Method
- Cream the butte and sugar until light and creamy.
- Sift flours and add into creamed mixture, mix well and add the pistachios.
- Turn dough onto a lightly floured surface and knead gently to form a soft ball.
- Cut in half and roll into two smooth logs about 25 cm long.
- Wrap in plastic film and refrigerate for 30 minutes (you could always freeze one of the logs to cook later).
- Cut the log up into 5 mm thick biscuits.
- Place the biscuits on a baking tray and put into a preheated oven at 160ºC ad cook for 15-20 minutes until lightly golden.
When I went for my Miele cooking demonstration the lady made these and they were so good they are now one of our favorites.
Recipe Category: Bits & Bobs
