Pistachio & orange blossom shortbread

Name: Pistachio & orange blossom shortbread
Yield: Makes 24-30
Cuisine: British
Ingredients: 1 tsp baking powder; 1 egg yolk; 80 g ground pistachios; 200 g flour; 30 ml (2 Tbsp) orange blossom water; 100 g sugar (I like to use unrefined caster sugar); a pinch of salt; 125 g butter, at room temperature

Preparation info

Makes
24-30

Difficulty
Easy

Appears in

Fusion

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.

Ingredients

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

Europe
United Kingdom
Bread
Vegetarian

Method

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