Pistachio & Rosewater Shortbreads

By The Lebanese Plate · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
2. Cream the butter and icing sugar together, using an electric mixer or by hand.
3. Slowly add the flour and mix until combined.
4. Add the crushed pistachios, then the rosewater, and bring the dough together with your hands until soft.
5. Shape teaspoons of the dough into ovals and place them on the tray about 2 cm apart.
6. Bake for about 9 minutes, or until just golden.
7. Cool on a wire rack. Stored in an airtight container, they keep for about 3 weeks.

Summarized from The Lebanese Plate's video. Watch it for the details.

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