Pistachio & orange blossom shortbread


Preparation info

  • Makes


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

These shortbread would, I hope, make my Grandma Molly happy. I’ve based them on her old recipe, adding both orange blossom water and pistachios to them, but this gives them a lovely, dainty edge. Try making them with another nut, or even coconut, or add rose water instead of the orange blossom.


  • 125 g butter, at room temperature
  • 100 g sugar (I like to use unrefined caster sugar)


Preheat oven to 180°C.

Cream the butter and sugar briefly, avoiding whipping too much air into it. Beat in the egg until absorbed, then mix in the orange blossom water and the pistachios. Sieve the flour, baking powder and salt and mix this in. Form together into a mass, wrap i