I love a good crisp melt in the mouth shortbread, enjoy pistachio nuts & rose would be one of my favourite scents – This recipe brings it all together.
Ingredients:
- 3/4 cup of Chelsea icing sugar
- 250g butter
- 1/4 cup raw pistachio
- 1/4 teaspoon rose essence
- 1 1/2 cups of flour
- 1/2 cup cornflour
- 1/4 cup raw pistachio
- 1/4 teaspoon rose essence
- 50g butter, softened
- 1 cup Chelsea icing sugar
- milk to thin
Method:
Crush the first portion of pistachio nuts into small pieces. This is best done in a ziplock bag with a rolling pin. Place the nuts into a ziplock bag. Make sure the air has been taken out of the bag. Close the zip, leaving just a small opening for any air to move out. Place on a flat, strong surface & bang with rolling pin. Great for expelling any frustations 🙂
Preheat oven to 150 degree celsius.
Cream the icing sugar & butter.
Mix in pistachio nuts, flour, cornflour & rose essence. Rose essence can be found at your local Indian store.
Roll resulting dough into balls – I prefer smaller bikkies, as you get more bikkies.
Place on cookie sheet, and flatten with a fork.
Bake for 20-25 minutes, until shortbread is pale but crisp.
Allow to cool.
While waiting to cool (who am I kidding, I ate 3 just waiting :P) :
Cream the butter & icing sugar together.
Add rose essence.
Use milk to thin icing to a thick spreadable consistency.
Again, crush pistachio nuts into smaller pieces (not as small as before though)
Once the shortbread has cooled, ice with the above icing & scatter crushed pistachio nuts on top.
Enjoy! 🙂
