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Georgina Jay
April 2007
Walnut Grove Recipes
Auntie Ceredwyn's Pistachio Shortbread!
Makes about 30
- 250g plain flour
- 250g butter
- 125g corn flour
- 125g icing sugar
- caster sugar to sprinkle
- 200g pistachio nuts
- 1/2 tbs water
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.
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.
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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