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Orange pistachio shortbreads
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 200g butter, at room temperature
  • 115g (1/2 cup) caster sugar
  • 1 large orange, rind finely grated
  • 300g (2 cups) plain flour
  • 45g (1/4 cup) white rice flour
  • 42.00 gm fresh orange juice
  • 55g (1/3 cup) shelled pistachio nuts, chopped
Instructions:
  • Preheat your oven to 160°C and prepare 2 baking trays with non-stick baking paper.
  • In a large bowl, whip together butter, sugar, and orange zest until light and creamy using electric beaters. Sift plain flour and rice flour over the mixture. Use a knife to cut and mix until almost combined. Fold in orange juice and pistachio nuts until well combined.
  • Combine the dough using your hands and place it on a 30 x 36cm non-stick baking paper. Shape the dough into a rectangle by pressing it gently. Roll it out with a lightly floured rolling pin to create a 1cm-thick, 25 x 30cm rectangle.
  • Using a ruler as a guide, slice the dough into 4cm-wide strips lengthwise. Cut the strips at a 70° angle to create diamond shapes. Gently move the diamonds onto the prepared trays.
  • Bake in a preheated oven for 30 minutes, swapping trays halfway through, until light golden and fully cooked. Let it rest for 10 minutes before transferring to a wire rack to cool.

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