Orange pistachio shortbreads desserts recipes
Ingredients
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
Method
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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