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Orange, Pistachio & White Chocolate Shortbread

10 INGREDIENTS • 7 STEPS • 25MINS

Orange, Pistachio & White Chocolate Shortbread

Recipe

5.0

1 rating
One of my favourite flavours for gelato is pistachio, cardamom and turmeric. It is SO delicious! When creating this shortbread series, I immediately thought of this flavour combination. These Orange, Cardamom, Pistachio & White Chocolate shortbreads are definitely a flavour delight!
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One of my favourite flavours for gelato is pistachio, cardamom and turmeric. It is SO delicious! When creating this shortbread series, I immediately thought of this flavour combination. These Orange, Cardamom, Pistachio & White Chocolate shortbreads are definitely a flavour delight!
author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/

25MINS

Total Time

$3.53

Cost Per Serving

Ingredients

Servings
6
us / metric
All-Purpose Flour
185 g
All-Purpose Flour
Rice Flour
70 g
Rice Flour
Raw Caster Sugar
100 g
Raw Caster Sugar
Salted Butter
225 g
Salted Butter
Vanilla Bean Powder
1 tsp
Vanilla Bean Powder
or Vanilla Bean Paste
Orange
2
Oranges, zested
Ground Cardamom
1 tsp
Ground Cardamom
Sea Salt
1/4 tsp
Sea Salt
Pistachios
40 g
Pistachios, roughly chopped
White Chocolate
100 g
White Chocolate, roughly chopped

Nutrition Per Serving

VIEW ALL
Calories
642
Fat
39.1 g
Protein
7.2 g
Carbs
68.7 g
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author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/

Cooking Instructions

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step 1
Preheat your oven to 180 degrees C (350 degrees F). Line two large baking trays with parchment paper and set aside. Roughly chop the Pistachios (40 g) and White Chocolate (100 g).
step 1 Preheat your oven to 180 degrees C (350 degrees F). Line two large baking trays with parchment paper and set aside. Roughly chop the Pistachios (40 g) and White Chocolate (100 g).
step 2
Cream the Salted Butter (225 g) and Raw Caster Sugar (100 g) together in a large bowl until light and fluffy.
step 2 Cream the Salted Butter (225 g) and Raw Caster Sugar (100 g) together in a large bowl until light and fluffy.
step 3
Add the All-Purpose Flour (185 g), Rice Flour (70 g), Vanilla Bean Powder (1 tsp), Sea Salt (1/4 tsp), Oranges (2), Ground Cardamom (1 tsp), chopped pistachios and white chocolate to the creamed butter and sugar.
step 4
Fold the ingredients together until just combined. If you are baking the shortbread straight away, take the dough from the bowl and place onto a lightly floured surface.
step 4 Fold the ingredients together until just combined. If you are baking the shortbread straight away, take the dough from the bowl and place onto a lightly floured surface.
step 5
Using a rolling pin, roll the dough out until it’s about 1-centimeter thick, then cut the dough into 6-centimeter rounds using a cookie cutter.
step 5 Using a rolling pin, roll the dough out until it’s about 1-centimeter thick, then cut the dough into 6-centimeter rounds using a cookie cutter.
step 6
Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 180 degrees C (350 degrees F) for 10 minutes until pale golden.
step 6 Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 180 degrees C (350 degrees F) for 10 minutes until pale golden.
step 7
Remove the trays from the oven and leave the shortbreads to sit for about 5 minutes before placing on a wire rack to cool. Enjoy!
step 7 Remove the trays from the oven and leave the shortbreads to sit for about 5 minutes before placing on a wire rack to cool. Enjoy!
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