Name: Orange and pistachio shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 g butter; 150 ml icing sugar; 30 ml orange juice; 600 ml flour cake; 30 ml cornflour; orange zest only; 60 g pistachio nuts chopped; 80 g chocolate

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Ingredients (8)

250 g	butter
150 ml	icing sugar
30 ml	orange juice
600 ml	flour — cake
30 ml	cornflour
	orange — zest only
60 g	pistachio nuts — chopped
80 g	chocolate

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Method:

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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