Buttery shortbread.. yum yum treats.
Supervisor: Hey Daphne, I’m nearly done with your draft. Come and pick it up tomorrow morning at 9am. By the way, I want you to start working on some things (list 5 major changes).
25 minutes later
Me: Ok, thanks!
Me: Here are the changes I have made! What do you think??
Supervisor: Hmm.. I think it is better to do it another way….
That is the typical sort of conversation I have with my supervisor. He is brilliant with the capital B..and always overflowing with ideas that I have to do. The changes drives me nuts but I know that it will be a good piece of work at the end.
I came back from supervision this morning with a thick pile of papers. Yup. More changes to be made but I will submit it next week. So in less than 7 days time, my uni days are over. Technically that is. Holiday here I come.
Oh, wait.. where was I? Yes. Buttery treats.
Citrus Pistachio Shortbread-melt in your mouth treats! I like shortbread but seldom have them. I wouldn’t say this recipe is the best shortbread recipe ever but I do like the no fuss rounded teaspoon approach + the pistachio on the top. Certainly flavoursome with the citrus peel. Love the bite size too!
Citrus Pistachio Shortbread
1/2 cup shelled pistachios toasted
250 grams butter
1 cup icing sugar
1 1/2 cups of flour
2 tablespoons of rice flour
2 tablespoons of corn flour
3/4 cups of almond meal
2-3 tablespoons of citrus mixed peel
1/3 cup icing sugar (extra)
Preheat oven 180C. Line 2 baking trays.
Chop 1/2 cup of pistachios and reserve the remaining nuts.
Beat butter and icing sugar till combined. Fold in flours, almond meal and chopped nuts.
Shaped tablespoons of mixture into tiny balls. Press whole pistachio on each ball. Bake in oven for 25 minutes. Cool on racks. Dust cookies with extra icing sugar.