



PISTACHIO SHORTBREAD COOKIES
220 g butter
100 g castor sugar
vanilla
220 g flour
40 g cornflour
2,5 ml salt
120 g chopped, salted and roasted KAROO pistachios
more castor sugar for rolling
METHOD:
- Preheat the oven to 170°C and line 2 baking trays with baking paper
- Cream the butter and castor sugar well together and add the vanilla
- Sieve together the flour, cornflour and the salt
- Add the dry ingredients gradually to the creamed butter mixture to make the dough
- Mix in the KAROO pistachios
- Divide the dough into two equal portions and roll each portion into a log of about 5cm in diameter.Wrap with clingfilm and place in the fridge for at least one hour (or longer) to firm up.
- Use a sharp knife to cut into circles of about 8mm thick and place on the prepared baking trays
- Bake for about 12-15 minutes or until cooked and a very light golden brown.Cool for a few minutes then roll into more castor sugar.
- Cool completely
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