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Melt-in-the-mouth pistachio shortbread

 
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Melt-in-the-mouth pistachio shortbread

Serving size: Serves 10 or more
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

Melt-in-the-mouth pistachio shortbread
INGREDIENTS

180g butter, softened
1 teaspoon vanilla bean paste
2/3 cup icing sugar
1½ tablespoons milk
1 2/3 cups plain flour
2 tablespoons cornflour
2 tablespoons shelled pistachio nuts, chopped coarsely
METHOD

Beat butter, vanilla and ½ cup of the sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Add milk, beat until combined.

Add sifted flours; beat on low speed until just combined.

Refrigerate biscuit dough for about 10 minutes or until firm enough to roll.

Shape the dough into a 30cm log, roll the dough in baking paper until smooth and round. Place on tray, refrigerate dough for 1 hour.

Meanwhile, preheat the oven to 160°C/140°C fan forced. Line oven trays with baking paper.

Cut the dough into 5mm slices. Place slices on prepared trays about 3cm
apart. Sprinkle with pistachio nuts, lightly pressing nuts into dough.

Bake for about 15 minutes or until a pale straw colour. Stand biscuits on trays for 3 minutes; transfer to wire racks to cool slightly. While still warm, dust biscuits with remaining icing sugar.
 
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User comments
I made these cookies today for my husbands birthday (his two favorite things are pistachios and shortbreads!) with a couple modifications, and they were such a HIT! I added about 1.5 tsp ground black pepper as well as 3 oz of melted (but cool) white chocolate while creaming the butter and sugar. Other than that, followed this to the T. Will definitely be making these again! Beautiful and so tasty!
I made these at Christmas time and they are lovely. They were popular with all of the family.

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