Pistachio nuts and lemon rind add contrast and texture to these anytime-with-a-cuppa shortbread biscuits
- 275g (10oz) plain flour
- 50g (2oz) cornflour
- 225g (8oz) butter, softened
- 100g (4oz) caster sugar
- 10ml (2tsp) finely grated lemon rind
- 175g (6oz) pistachio nuts, roughly chopped
Preheat the oven to 170°C (325°F, gas mark 3). Lightly grease an 18cm (7in) square cake tin and line the base with non-stick baking parchment.
Mix the flour and cornflour together and sift on to a plate. Place the butter, sugar and lemon rind in a bowl and beat together until light and fluffy.
Gradually stir in the flours and nuts, mixing to a firm dough. Press the dough into the prepared tin and level the surface. Bake for 25-35 mins until pale golden.
Mark into 12 fingers while hot, then leave to cool in the tin. When completely cold turn out and cut into fingers.
Top tip for making Pistachio and lemon shortbread
Shortbread is baked at a low temperature to stop it from browning. When cooked, it should be almost white, or a light golden brown, in colour.