PIS­TA­CHIO & FLOWER SHORT­BREAD

MAKES 24 PREP + COOK 1 HOUR + COOL­ING

Woman’s Day (Australia) - - Everyday Food -

✦ 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.

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