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Pistachio shortbread recipe

13 AUGUST 2014
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Servings: 28
Preparation time: 20 minutes
Baking time: 15 - 18 minutes

Ingredients

50g (2oz) Tate & Lyle Fairtrade Golden Caster Cane Sugar
10g (½oz) Tate & Lyle Fairtrade Demerara Cane Sugar
110g (4oz) unsalted butter, softened
175g (6oz) plain flour + extra for rolling
50g (2oz) semolina or ground rice
a pinch of salt
1 tbsp milk
10g (½oz) shelled unsalted pistachio nuts
2 baking trays lined with parchment paper

Method

Cream the butter and Tate & Lyle Fairtrade Golden Caster Cane Sugar together in a bowl, then gradually add the flour, semolina or ground rice and salt, mix and then lightly bring the mixture together with your hand.

Turn the dough out on to a floured surface, knead lightly and roll it with your hands into a 25.5cmx4cm (10”x1½”) log. Wrap in cling film and chill for 1 hour.

While the dough is chilling, finely chop the pistachios and combine them with the Tate & Lyle Fairtrade Demerara Cane Sugar on a tray.

Preheat the oven to 170°C/Fan 150°C, 325°F, Gas Mark 3.

Brush the shortbread log with the milk and roll it firmly in the cane sugared nut mixture to completely cover. Cut into 28 discs and lay these out on the baking trays, leaving a space between each. Bake on the middle and top shelves of the oven for 15-18 minutes or until very pale golden, swapping the trays over halfway through. Remove and cool on a wire rack.

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