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    Thursday, March 03, 2016

    Orange pistachio shortbreads desserts recipes

    Orange pistachio shortbreads desserts recipes

        200g butter, at room temperature
        115g (1/2 cup) caster sugar
        1 large orange, rind finely grated
        300g (2 cups) plain flour
        45g (1/4 cup) white rice flour
        2 tablespoons fresh orange juice
        55g (1/3 cup) shelled pistachio nuts, chopped

    Orange pistachio shortbreads desserts recipes

        Step 1

        Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
        Step 2

        Use electric beaters to beat the butter, sugar and orange rind in a large bowl until pale and creamy. Sift the plain flour and rice flour over the butter mixture. Use a round-bladed knife to mix together, using a cutting motion, until the flour is almost combined. Add the orange juice and pistachio nuts, and mix, using a cutting motion, until well combined.
        Step 3

        Use your hands to bring the dough together. Transfer to a 30 x 36cm sheet of non-stick baking paper. Use your hands to press the dough into a rectangular shape. Use a lightly floured rolling pin to roll out the dough to a 1cm-thick, 25 x 30cm rectangle.
        Step 4

        Use a ruler as a guide to cut the dough lengthways into 4cm-wide strips. Place the ruler at a 70° angle to the cuts and cut 4cm-wide strips to make diamond shapes. Carefully transfer the diamonds to the lined trays.
        Step 5

        Bake in preheated oven, swapping trays halfway through cooking, for 30 minutes or until light golden and cooked through. Set aside for 10 minutes before transferring to a wire rack to cool.

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    Item Reviewed: Orange pistachio shortbreads desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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