Pistachio Shortbread Biscuits

    2 hours 25 minutes

    Classic shortbread is delicious, but it's also like a blank canvas. Here is an easy recipe for pistachio-studded shortbread biscuits, which make a tasty and pretty addition to the biscuit tin, not to mention an elegant food gift.

    9 people made this

    Makes: 30 small biscuits

    • 95g plain flour
    • 5 tablespoons icing sugar
    • 1 pinch salt
    • 85g butter, chilled and cut into cubes
    • 1 small or 1/2 large egg yolk
    • 5 tablespoons chopped pistachios, lightly toasted

    Preparation:10min  ›  Cook:15min  ›  Extra time:2hours cooling  ›  Ready in:2hours25min 

    1. Mix together the flour, icing sugar and salt. Tip in the cubed butter, and rub together until mixture resembles fine breadcrumbs. Add the egg yolk and combine until a solid ball of dough is formed.
    2. Work in the chopped pistachios. Roll dough into a log, approximately 3cm in diameter and 25cm long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
    3. Preheat the oven to 170 degrees C. Line a baking tray with baking paper.
    4. Once dough is chilled and solid, remove the plastic wrap. Slice into 5mm rounds and place on baking tray. Bake for 15 minutes, or until a light golden colour. Cool and store in an airtight container.

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