• Partnered with
  • Quick
  • Easy
  • Makes 16 Items
  • 5 mins prep
  • 20 mins cook

Pistachio and rosewater shortbread

Pistachio and Rosewater Shortbread

Pistachio and rosewater shortbread, pistachio recipe, brought to you by recipes+

Ingredients

Rosewater icing

  • 1 cup icing sugar
  • 10 g butter, at room temperature
  • 2 tsp rosewater

Pistachio and rosewater shortbread

  • 125 g butter, at room temperature
  • 1/3 cup icing sugar
  • 3/4 cup plain flour
  • 1/4 cup cornflour
  • 1/4 cup unsalted pistachio kernels, toasted, finely chopped, plus 1 tablespoon, chopped, extra
  • rosewater icing, to serve

Steps

Rosewater icing

  1. Sift icing sugar into a small heatproof bowl; add butter and rosewater. Place bowl over a saucepan of simmering water (don't let base of bowl touch the water). Stir until smooth.

Pistachio and rosewater shortbread

  1. Preheat oven to 160°C/140°C fan-forced. Grease and line 2 large baking trays with baking paper.
  2. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Transfer mixture to a large bowl. Stir in sifted flours and 1/4 cup pistachios.
  3. Roll level tablespoons of mixture into balls. Place on prepared trays about 5cm apart for spreading. Flatten tops slightly with hand. Bake for 18-20 minutes. Remove from oven; cool on trays (biscuits will firm).
  4. Spoon a dollop of Rosewater Icing onto each biscuit; sprinkle with extra nuts. Allow to set.

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