Pistachio Shortbread


  • 350g unsalted butter
  • 150g caster sugar
  • 500g plain flour
  • 150g pistachio nuts, shells removed, blended until fine in a food processor


  1. Preheat the oven to 180C/365F/Gas 4.
  2. Place the butter and sugar into a clean bowl and beat together until light and combined.
  3. Add the flour and processed pistachios and mix well.
  4. Pour the shortbread mixture out onto a greased, lined baking sheet. Use a knife to score 5cm/2in x 7cm/3in rectangles into the mixture, then place into the oven to bake for 8-10 minutes, or until cooked and golden.
  5. Remove the shortbread from the oven and allow to cool on a wire rack. Turn out of the baking tray and break or cut into the pre-marked rectangles.

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