Orange and pistachio shortbread

Recipe from: 4 January 2016
recipe, shortbread, orange, pistachio nuts, treat,

Ingredients 8
Servings 6
Time 00:15

Ingredients

  • 250
    g
    butter
  • 150
    ml
    icing sugar
  • 30
    ml
    orange juice
  • 600
    ml
    cake flour
  • 30
    ml
    cornflour
  • rind of 1 orange
  • 60
    g
    shelled pistachios, coarsely chopped
  • 80
    g
    chocolate
 

Method

00:25
 
Pre-heat the oven to 180°C. Grease a loose bottomed tart tin.

Beat the butter and icing sugar together until light and fluffy. Add the orange juice and beat.

Sieve the cake flour and cornflour together and add with the orange rind and pistachios to the egg mixture. Fold in gently.

Press the dough into the prepared tart tin and bake for 25 minutes until baked through.

Cool down for 5 minutes, transfer to a cooling tray and cool down completely.

Melt the chocolate and spread over the shortbread. Cut into wedges to serve.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

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Read more on: pistachio nuts  |  sweet  |  recipe  |  orange  |  treat
 

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