PISTACHIO & FLOWER SHORTBREAD
MAKES 24 PREP + COOK 1 HOUR + COOLING
✦ 250g butter ✦ 1 tbsp finely grated lemon zest ✦ 1 tsp vanilla bean paste ✦ 2¼ cups plain flour ✦ ¼ cup rice flour ✦ ²⁄ 3 cup caster sugar ✦ ¹⁄ 3 cup pistachios, coarsely chopped ✦ 2 tsp dried lavender or 1 tbsp dried rose petals (see tip) ✦ 2 tbsp caster sugar, extra 1 Preheat oven to 170°C. 2 Beat butter, zest and vanilla in a large bowl with an electric mixer until well combined. Stir in sifted flours, then sugar and nuts. Press mixture together.
3 Press mixture over base of a 20cm x 30cm rectangular slice pan. Mark into 24 finger lengths, then prick all over with a fork. Sprinkle lavender or rose petals and half the extra sugar over shortbread. Press down lightly.
4 Bake shortbread 35 mins until pale golden and firm to touch. Sprinkle with remaining extra sugar. Leave in pan to cool. Cut into fingers.