Pistachio and Cardamon Shortbread
Serves 20
125g Butter, softened
½ cup Icing Sugar
1 teaspoon Ground Cardamom
½ cup Ground Toasted Pistachio nuts
½ cup Plain Flour
½ cup Cornflour
Beat butter and icing sugar to just combine.
Stir in cardamom, ground pistachios, sifted flour and cornflour.
Remove to a lightly floured work surface and knead to bring together. Roll dough to 1.5m thickness, cut into preferred shapes with a cutter.
Place on lightly greased oven tray and prick each one with a skewer.
Bake in a heated oven to 150C for 20 minutes or until pale golden.
Remove to a wire race to cool.
Dust with icing sugar to serve.
Makes 20 small cookies.
Submitted by: Sue Fleischl
|