Pistachio and Lemon Shortbread

Ingredients:

100g Unsalted pistachios 

60g Caster Sugar 

60g Cornflour 

110g Flour 

110g Unsalted Butter 

Pinch of salt 

Zest of a lemon 

This recipe is super easy. The whole thing can be whipped up in your food processor, but if you don't have one that's fine too, just take some lockdown aggression out on those nuts. 

If you want to make this gluten free you can swap the flour for a gluten-free flour, and add 1/4 tsp of xanthan gum to bring it all together.

First pre-heat your oven to 160 degrees (fan).

You'll need a cake tin that the bum will come out of easily, line it with butter (or greaseproof paper if you can be bothered.) 

De-shell your pistachios and give it a few blasts with the blender until you have a good crumb. Remove two tablespoons worth and leave aside. Next, add to the blended nuts cubed butter, sugar, salt, and lemon. Blend again until the butter has incorporated with the sugar (the lighter colour will tell you when it's ready). Next add the remaining flour & cornflour to the food processor. If your food processor can't handle it by this point, that's okay. Take it out and work the butter through with your fingers, just be careful not to knead it or overwork. The most important thing is that the butter is properly incorporated with the dry ingredients. 
Don't panic if the dough looks a bit crumbly, all that butter will get to work once the heat is on. 

Put the mix into the tin, and even out the dough. Remember those cast aside pistachios? Sprinkle them over, and another pinch of flaky salt if you fancy. 

Bake for about 30 mins, until you see them get a little golden. Once cooked take straight out the tin and cut, it's easier whilst they're still warm. 

Zest more lemon over and some icing sugar for a little more sweet, then eat! Unfortunately these biscuits are best eaten when cooled so patience is required 

Enjoy, Jade xxx

 

 

 


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