Lemon and pistachio shortbread biscuits

Lemon and pistachio shortbread biscuits

Crumbly, buttery shortbread is lightened with lemon and given a nutty richness thanks to plenty of pistachios. The perfect teatime treat.

Lemon and pistachio shortbread biscuits

Looking for more sweet treats to dunk into your tea? Look this way…

  • Serves icon Makes about 34
  • Time icon Hands-on time 40 min, plus 2 hours 30 min chilling, oven time 20 min

Crumbly, buttery shortbread is lightened with lemon and given a nutty richness thanks to plenty of pistachios. The perfect teatime treat.

Looking for more sweet treats to dunk into your tea? Look this way…

Nutrition: per serving

Calories
126kcals
Fat
7g (3.7g saturated)
Protein
1.4g
Carbohydrates
14g (7.2g sugars)
Fibre
0.5g
Salt
0.1g

Ingredients

  • 80g shelled pistachios
  • 240g icing sugar
  • ½ tsp fine salt
  • 250g plain flour
  • 50g cornflour
  • Finely grated zest and juice 1 lemon
  • 225g unsalted butter, chilled and chopped into cubes
  • 1 medium free-range egg yolk

Specialist kit

  • 5cm round cutter
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Method

  1. Put the pistachios in a dry frying pan over a medium heat and toast for 5 minutes until fragrant, then transfer to a food processor and whizz into a crumb. Pour out half and set aside for later, then add 90g of the icing sugar, the salt, both flours and lemon zest to the processor and pulse a few times to combine. Add the butter and pulse again to create a breadcrumb-like consistency.
  2. Add the egg yolk and pulse again to bring everything together into a dough. You may need to add a small splash of cold water to help things along. Tip the dough onto a work surface and bring together, trying your best not to overwork the mixture. Wrap well and chill for at least 2 hours.
  3. Line 2 large baking trays with baking paper. Unwrap the dough and roll it between 2 sheets of baking paper until it’s 5-7mm thick (work in batches if you need to). Use a cutter to cut out around 34 discs, transferring them to the lined trays as you work. Chill the trays in the fridge for 30 minutes.
  4. Heat the oven to 160°C fan/gas 4. Bake the biscuits for 18-20 minutes until light golden, then leave to cool on the trays.
  5. Meanwhile, put the remaining icing sugar in a bowl and add the lemon juice, 1 tsp at a time, until you reach a pouring consistency. Dip half of each biscuit in the icing, then sprinkle with the reserved pistachios. Return to the trays for another 20 minutes to set.

Nutrition

Nutrition: per serving
Calories
126kcals
Fat
7g (3.7g saturated)
Protein
1.4g
Carbohydrates
14g (7.2g sugars)
Fibre
0.5g
Salt
0.1g

delicious. tips

  1. Play around with other nut and citrus fruit combos – orange and hazelnut and almond and lime both work well.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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