I am sure most of you baked loads of biscuits for the holidays. If you haven’t baked enough, yet, or if you need to top-up, this orange and pistachio shortbread is quick and easy to prepare.
I think most of you have a busy day ahead, so without further ado, here follows the recipe for this shortbread.
150ml (80g) icing sugar
30ml orange juice
600ml (300g) cake flour
rind of 1 orange
60g shelled pistachios, coarsely chopped
Pre-heat the oven to 180̊C.
Grease a loose bottomed tart tin.
Beat the butter and icing sugar together until light and fluffy.
Add the orange juice and beat.
Sieve the cake flour and cornflour together and add with the orange rind and pistachios to the egg mixture. Fold in gently.
Press the dough into the prepared tart tin and bake for 25 minutes until baked through.
Cool down for 5 minutes, transfer to a cooling tray and cool down completely.
Melt the chocolate and spread over the shortbread.
Cut into wedges to serve.
I would like to wish everyone a Merry Christmas.