Pistachio shortbread – it’s the obvious post in prep for valentines day, don’t you think? My partner loves pistachios – they are his favourite nut. Almonds are my front runner in the nutty world. To express my love on this overly-commercialised day last year, I created this free-from recipe. Since then I have baked them for little afternoon tea parties we have shared with family and friends, and they have always gone down a treat. Apart from the pistachios, they are pretty free-from with no eggs, dairy, or soya.
I don’t always do the pistachio and sugar edging as it requires that little bit more time and effort, so if you are in a rush don’t worry they taste nearly as scrummy without the edging. They do look prettier with it – which is why I did it for this edible gift last year!
This year, for tomorrow I’ve created a little something I’m pretty confident he’s gonna appreciate – but you will have to wait another year before you can enjoy it too, as he reads these posts and I want it to be a surprise tomorrow.
Anyhow, in the meantime here’s how to make these melt-in-your-mouth vanilla and pistachio shortbread rounds, with love to you from me 😉 x
pistachio shortbread
-
Yield:
36 biscuits -
Cooking Method:
baking -
Prep Time:
25 mins -
Cook Time:
14 mins
Allergens:
tree nutDietary:
dairy-free, egg-free, gluten-free, soy-free, vegan
Melt in your mouth delicious english shortbread with the wonderful crunch and unique flavour of pistachios running through these tasty biscuits. I bake these shortbread treats in batches so that they are always enjoyed fresh from the oven. It makes sense to me, therefore, to split the dough in half to store in the fridge ready to bake at a moments notice.
Ingredients:
- 4 oz sunflower spread
- 4 oz icing sugar
- 6 oz gluten-free self raising flour
- 2 oz corn flour
- 1 tsp vanilla extract
- 2 oz chopped up pistachios edging
- 2 Tbs granulated sugar
- 2 Tbs ground pistachios
Method:
In a bowl beat the spread and sugar together until creamed. Now add the flours and vanilla and beat until nearly combined - it's really important not to over work this dough. Now stir in your pistachios.
ready to roll Place the mix onto a square of cling film and use the cling film to create a pistachio-shortbread dough sausage. Pop the pistachio-shortbread sausage in the fridge for at least an hour.
When you are ready to bake them, turn the oven on to heat up to 150°C (fan). Prep a baking tray with baking paper. If you want to edge them then take out the pistachio shortbread sausage and unwrap it. Pour your pistachio-sugar mix onto the cling film and spread it along the edge of the dough sausage. Roll the pistachio shortbread sausage through the mix so all the edges get coated.
Once all the edges are coated cut the pistachio shortbread dough into slices to create round biscuits (go for a 7mm thickness with each slice).
coated When you have the number of pistachio shortbread biscuits you want pop them on the waiting tray, and into the oven to bake for 14 minutes. (If you have any pistachio shortbread sausage left, roll it back up in clingfilm and stick it back into the fridge to use another day.)
When they come out of the oven place on a cooling rack and share as soon as they are cool enough to handle.
Notes:
If you're in urgent need of a shortbread fix pop the oven on at the start of process to heat to 150°C (fan) and you can work with the dough right away - be warned the dough will be softer and therefore harder to work with than if you let it rest in the fridge as recommended above.
We make these as valentine pressies for our favourite people.
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