Wednesday, 21 November 2012


Shortbread and pistachios - what is there not to love!!! If you find regular shortbread a little on the boring side, try these as the nuts really give them  lovely taste - sweet and salty!!!

1 cup butter, room temperature
1 box instant pistachio pudding mix, 3.4 oz (99 grams)
¼ cup sugar
½ teaspoon salt
2 cups all-purpose flour
⅔ cup shelled, finely chopped pistachio nuts


Preheat oven to 300 degrees. Lightly grease 2 8” or 9” round cake pans. In a medium sized bowl beat together butter, pistachio pudding mix, sugar, salt, then beat in the flour, the mixture may seem a little dry at first; keep beating unitl it comes together. If it absolutely won’t come together, add a tablespoon of water, unitl it does. This will be a very stiff dough.

Divide the dough in half and press each half into one of the greased pans, smoothing the surface with your fingers, or with a mini rolling pin. Use a fork to prick the dough all over as this will allow an steam to esacpe, and prevent shortbread from bubbling as it bakes. Divide the chopped pistachios between to two pans, spreading and pressing them down into the dough.

Bake the shortbread until it is a deep golden brown around the edges, about 30 - 40 minutes. Remove from oven and imediately turn each shortbread round out onto a clean work surface. Using a pizza wheel or sharp knife, cut each round into 12 wedges. Do this while th shortbread is still warm. Transfer the wedges on  a rack to cool.

Makes 24 shorbread wedges

Link to Recipe: Pistachio Shortbread
Grease two round pans and line with Parchment Paper.

Cream butter and pistachio pudding.

Add salt, sugar and flour and continue to beat

The mixture will be crumbly and course.

Divide the dough between the two pans and press.
Press the pistachios into the dough and bake.

Remove from oven and  turn shortbread round onto a cutting surface.
Using a pizza wheel or sharp knife cut into wedges.

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