Pistachio Shortbread - Turned out great! Very moist.. Today I am sharing this Pistachio Shortbread! A quick and easy dinner that is ready in under 20 minutes!
You can cook Pistachio Shortbread with 8 Ingredients and 2 steps. See the following guide!
Ingredients for Pistachio Shortbread:
- 200 g gluten and dairy free plain flour.
- 2 tablespoons ground rice or polenta.
- 170 g dairy free spread.
- 100 g caster sugar.
- 2 teaspoons water.
- 2 teaspoons granulated sugar.
- 50 g pistachios chopped.
- 150 g dairy free dark chocolate melted.
Step by step how to cook Pistachio Shortbread:
- Preheat the oven to 150 oC Cream together the dairy free spread and caster sugar until smooth, about 3 minutes Add the water, granulated sugar, flour and ground rice/polenta Stir in the pistachios (reserve a few to decorate your cookies) Mix until it clumps together into a ball Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice Bake in the centre of the oven for 30 minutes.
- Remove from the oven and allow to cool completely Half dip the cookies into the melted chocolate and place on a piece of parchment paper Sprinkle on some crushed pistachios and allow to set.