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 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 (2 g)
,
Sea Salt (2 g)
,
Oranges (2)
,
Ground Cardamom (2 g)
, 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 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 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!
