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Pistachio-Demerara Shortbread

Pistachio-Demerara Shortbread

  Rating 0.0

Prep

20 min

Bake

15-18 mins

Serves

28

Difficulty

Medium
Pistachio-Demerara Shortbread

About

Melt-in-the-mouth with a delicious cane sugary crunch. These rich, buttery shortbreads make a delicious accompaniment to a reviving cup of tea or coffee, or as a pretty addition to a creamy dessert.

made using

Unrefined Demerara

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Instructions
Ingredients
Reviews
Step 1

Cream the butter and Tate & Lyle Golden Caster Sugar together in a bowl, then gradually add the flour, semolina or ground rice and salt, mix and then lightly bring the mixture together with your hand.

Step 2

Turn the dough out on to a floured surface, knead lightly and roll it with your hands into a 25.5cmx4cm (10”x1½”) log. Wrap in cling film and chill for 1 hour.

Step 3

While the dough is chilling, finely chop the pistachios and combine them with the Tate & Lyle Demerara Sugar on a tray.

Step 4

Preheat the oven to 170°C/Fan 150°C, 325°F, Gas Mark 3.

Step 5

Brush the shortbread log with the milk and roll it firmly in the sugared nut mixture to completely cover. Cut into 28 discs and lay these out on the baking trays, leaving a space between each. Bake on the middle and top shelves of the oven for 15-18 minutes or until very pale golden, swapping the trays over halfway through. Remove and cool on a wire rack.

TOP TIP

You will also need 2 baking trays lined with parchment paper.

Ingredients – 8 items

Serving

1

Golden Caster

50 g

Unrefined Demerara

10 g
Butter

Unsalted butter

Softened

110 g
Flour

Plain flour

(plus a little extra for rolling)

175 g

Semolina

50 g
Salt-table

Salt

A pinch
Milk

Milk

1 tbsp
Pistachios

Pistachios

Shelled, unsalted

10 g

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