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"Thank you for not being stuffy
and serious, as in my opinion, cooking should be fun above all else.
Your course really was the best fun a girl could have with her clothes
on! I really feel that my cooking has gone up a notch and look forward
to doing the advanced course which you kindly assured me I was capable
of."
Georgina Jay
April 2007
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Walnut Grove Recipes
Auntie Ceredwyn's Pistachio Shortbread!
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Ingredients
- 250g plain flour
- 250g butter
- 125g corn flour
- 125g icing sugar
- caster sugar to sprinkle
- 200g pistachio nuts
- 1/2 tbs water
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Method
1. Lightly whiz the pistachio's in a food processor until they
are in small chunks, but not too fine.
2. Chop the butter into cubes, then put the butter,
icing sugar, flour & corn flour into a food processor. Blend
until the mixture resembles fine breadcrumbs.
3. Transfer the mixture to a large bowl, add the
water & pistachio's and knead it slightly until the mixture
holds together.
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4. Divide
the mixture into two equal portions and roll into a sausage shape
on a cold flat surface - a marble slab is ideal.
5. Take a large sheet of cling film place the sausage shape on
the edge and roll tightly and twist the two ends tightly until
a perfect cylindrical shape is achieved.
6. Peel the cling film back and slice into 5mm pieces. Place on
a baking tray and cook at 150°C for around 10 minutes, or
when the shortbread is just starting to colour.
7. Leave on the tray for 5 minutes to cool, sprinkle
lightly with caster sugar, then transfer to a wire rack.
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Serving Suggestions
A lovely light melt in the mouth biscuit for any tea or coffee
break, ideal with coffee after dinner. Also can be used as an
accompaniment to desserts.
Advanced preparation
Once you have wrapped the shortbread in cling
film it can be kept in the fridge for up to 2 weeks - when you
want to cook some fresh shortbread simply cook it to order!
Alternatively it can also be frozen. |
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