Pistachio and Orange Shortbreads

    1 hour

    The addition of pistachio nuts and orange rind take these little shortbread mounds to the next level! Store them in an airtight container for up to a week....if they last that long!

    2 people made this

    Makes: 36 biscuits

    • 200g butter, softened
    • 1 cup (220g) caster sugar
    • 1 teaspoon finely grated orange rind
    • 2 cups (300g) plain flour
    • 1/2 cup (75g) rice flour
    • 1/2 teaspoon baking powder
    • 1/3 cup (40g) chopped pistachio kernels

    Preparation:20min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:1hour 

    1. Preheat oven to 160 degrees C. Line two baking trays with baking paper.
    2. Using electric mixer, beat butter, sugar and rind until light and fluffy. Combine flours, baking powder and nuts; add to the creamed mixture and mix well.
    3. Roll level tablespoons of mixture into balls; place 5cm apart on prepared trays. Flatten slightly; cut a small cross in the top of each biscuit.
    4. Bake for 18-20 minutes or until golden brown. Allow to cool for 5 minutes before removing to wire racks to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)