Pistachio and Vanilla Shortbread
Makes 30 • Prep 10 mins • Cooking 20 mins
We all love a classic shortbread but this recipe has a twist. The addition of pistachio and vanilla is an amazing combination to make your mouth melt and is perfect for afternoon tea or special occasions to serve family and friends!
What you’ll need
250g The Healthy Baker Plain Flour
160g unsalted butter, softened
60g Sunshine Caster Sugar
1 teaspoon vanilla bean paste
50g raw shelled pistachios, finely chopped
Preheat oven to 150 degrees Celsius, and line two large baking trays with baking paper.
Place the butter, sugar and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well combined.
Add the flour and pistachios and mix on low until a dough starts to form.
Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out with a rolling pin until it is about 2mm thick. Dust the top of the dough with a little flour if it sticks to your rolling pin.
Cut out biscuits with a 4 cm square cutter, and transfer to the prepared trays using a palette knife. Bring the scraps of dough together with your hands, roll out again and cut out more biscuits, repeat until the dough is all used up.
Bake for 20 minutes, turning the trays around halfway through to ensure even cooking.
Allow to cool on the trays or transfer to a wire rack. Enjoy!
