Rosewater and pistachio shortbreads
A delicious twist to traditional shortbreads.
Makes 24
- 225g (1 ½ cups) plain flour
- 120g (¾ cup) rice flour
- 60g (½ cup) icing sugar
- 60g (¼ cup) caster sugar
- 40g (¼ cup) shelled pistachios, finely chopped
- 1 ½ tbsp rosewater
- 250g butter, softened
- icing sugar, extra, for dusting
Preheat oven to 150C (130C fan forced). Lightly grease two baking trays and line with baking paper.
Sift flours and sugars together in a large bowl. Add pistachios and rosewater, mix to combine. Rub in butter using fingertips and then knead until mixture is smooth and comes together to form a dough.
Roll dough between two sheets of baking paper until 5mm thick. Cut out dough using a large star cutter. Re-group off cuts and cut out additional stars. Place stars on prepared trays and bake for 35 minutes, or until pale brown. Stand for 5 minutes. Transfer shortbreads to a wire rack to cool completely. Dust with extra icing sugar.
