Recipe Centre

Pistachio and lemon shortbread

Preparation time: 15 minutes

Cooking time: 25‑30 minutes

Ingredients
360 g cake flour
80 g cornflour
100 g castor sugar
1 ml salt
100 g pistachio nuts, shelled and chopped
1 lemon, grated rind
40 ml lemon juice
250 g butter

Method:
Sift flours into a bowl and add castor sugar and salt. Rub in butter until mixture resembles fine breadcrumbs. Add pistachio nuts, lemon rind and juice and knead lightly to form a firm dough. Press into greased 23 x 30 cm baking tray and prick with a fork. Bake in preheated 160 °C oven for 25-30 minutes, until golden. Remove from oven, sprinkle with castor sugar and cut into rectangles.

Recipe From : Ideas December 01, 1999

Recipe from Ideas : December 01, 1999 See what Ideas has in store this month. Subscribe now and save!

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