Icing Sugar
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To Serve
Cupcakes
Buttercream Icing
Icing
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We love a good crisp melt in the mouth shortbread, and enjoy pistachio nuts & rose scents. This recipe brings it all together.
Crush the first portion of pistachio nuts into small pieces. This is best done in a ziplock bag with a rolling pin. Place the nuts into a ziplock bag. Make sure the air has been taken out of the bag. Close the zip, leaving just a small opening for any air to move out. Place on a flat, strong surface & bang with rolling pin. Great for expelling any frustations :)
Preheat oven to 150 degree celsius. Cream the icing sugar & butter. Mix in pistachio nuts, flour, cornflour & rose essence. Rose essence can be found at your local Indian store. Roll resulting dough into balls - smaller bikkies gives you more.
Place on cookie sheet, and flatten with a fork. Bake for 20-25 minutes, until shortbread is pale but crisp. Allow to cool.
While waiting to cool, cream the butter & icing sugar together. Add rose essence. Use milk to thin icing to a thick spreadable consistency. Again, crush pistachio nuts into smaller pieces (not as small as before though).
Once the shortbread has cooled, ice with the above icing & scatter crushed pistachio nuts on top. Enjoy!
To serve
Icing
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