Pistachio Shortbread

 

Shortbread is one of those biscuits that is so simple in its looks but super big on taste. I love it for its unapologetic buttery taste and crumbly texture. Though I had bookmarked this recipe since a long time I finally got a chance to make it this Eid. To say that it is an easy recipe is an understatement. All you need is very good quality butter and some flour and sugar. The pistachios kick it up a notch and makes it perfect for gifting.

Recipe Source - Not Quite Nigella

Ingredients

210 Grams Butter (Salted)

90 Grams Caster Sugar

230 Grams All Purpose Flour

60 Grams Rice Flour

1/4 Cup Finely Chopped Pistachios

Method

1. Preheat the oven to 300 Degree F and line two baking trays with parchment paper.
2. In a medium bowl, cream the butter and sugar till light and fluffy.
3. Add the two flours and mix until just combined. Gather into a dough and divide in two halves. Place in the freezer for 10 minutes just to make it easier for rolling.
4. Flour a rolling mat lightly and place one of the dough halves on it. Roll it out into a large rectangle (approx 1/4 inch thickness). Press the pistachios into the dough and cut into small squares or desired shape. Lift the squares gently and place on prepared tray. Repeat with the other half and place on second baking tray. 
5. Bake for 20 minutes (do not let the biscuits brown) and remove on a cooling rack. Cool completely then store in an air tight container.

TIP - I like to roll out my biscuits between two sheets of parchment paper. This way they don't stick to the rolling pin and makes the transfer easier.

Happy Eating!!