Pistachio and lemon shortbread

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 8
Servings 0
Time 15 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

25‑30 minutes
 
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.
 

Read more on: bake
 

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