Chelsea

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Pistachio and Rose Shortbread

By Chelsea Sugar
Pistachio and Rose Shortbread
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    3/4 cup of Chelsea icing sugar

    250g butter

    1/4 cup raw pistachio

    1/4 teaspoon rose essence

    1 1/2 cups of flour

    1/2 cup cornflour

    1/4 cup raw pistachio

    1/4 teaspoon rose essence

    50g butter, softened

     

    1 cup Chelsea icing sugar

    milk to thin

Method

    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!

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Average Rating
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(1 review)


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