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 (1/3 cup) and White Chocolate (100 gram).
Cream the Salted Butter (225 gram) and Raw Caster Sugar (1/2 cup) together in a large bowl until light and fluffy.
Add the All-Purpose Flour (1 1/2 cup), Rice Flour (1/2 cup), Vanilla Bean Powder (1 teaspoon), Sea Salt (1/4 teaspoon), Sunkist Orange (2), Ground Cardamom (1 teaspoon), chopped pistachios and white chocolate to the creamed butter and sugar.
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.
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.
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.
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!