Lemon & Pistachio Shortbread

We have been counting down to a family road-trip through Skye which most definitely required appropriate nibbles. Because really, what is a road-trip without goodies? One of my favourite treats during my high school years was the lemon & pistachio shortbread from Pandora’s Bakery back home. I couldn’t think of a more appropriate occasion to track down a fluffy and light shortbread recipe than for Scottish adventure, can you?

These little delights are foolproof and easy to make, and the 30-odd small biscuits lasted no more than an hour between five of us rolling along from Loch Lomond to Fort William. If you like your shortbread to be sweet, go ahead an glaze them with the lemon icing. They are also lovely without. Enjoy!

1 hr 30 minutes, including refrigeration time. Makes about 30 small biscuits.

INGREDIENTS

1 cup butter
3/4 cups caster sugar
1 tbsp vanilla
2 cups of flour
1 tsp baking powder
1/4 cup of chopped pistachios
1 1/2 cups of icing sugar
1 tsp lemon zest
3 tbsp fresh lemon juice

METHOD

1. Pre-heat oven to 180°.

2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the vanilla essence, followed by the flour, and mix.

3. Knead mixture on a lightly floured surface, adding in chopped pistachios. Add in any chunks of the mixture from the bowl.

4. Cover in cling film and place in the fridge for about 30 minutes. This will help the dough to keep its shape when you go to cut it.

5. Line a baking tray with greaseproof paper. Roll out the cooled dough onto a floured surface, at about a 1/4 inch thickness. Cut out desired shapes, and place on tray. They don't need too much space in between.

6. Bake at 180 ° for 10 minutes, or until golden.

7. Once the cookies have cooled, mix together the icing sugar, lemon zest and fresh lemon juice (pour this into your icing sugar slowly until you reach your desired consistency), and ice the biscuits.