Lemon Myrtle and Pistachio Shortbreads
Ingredients
- 250 gm unsalted butter, soft
- 1 tsp ground lemon myrtle leaf
- ¾ cup icing sugar, sifted
- 2 cups plain flour
- 2 tbsp corn flour
- ¼ cup pistachio nuts, roughly chopped
- 100 gm white chocolate, roughly chopped
Method
- In an electric mixer, beat butter, lemon myrtle and icing sugar until pale and fluffy, add flours and beat until just combined. Line your workbench with some plastic wrap, transfer dough on top and form a roughly 25cm log shape, roll tightly in plastic, tie off the ends and refrigerate for 30 minutes until firm.
- Preheat oven to 140°C Fan.
- Unwrap dough and cut 1 cm biscuits and transfer to lined baking trays. Bake for 15 minutes, (shortbreads will not brown). Remove from oven and stand biscuits on trays for 5 minutes before transferring to racks to cool completely.
- Meanwhile, place chocolate in a saucepan and place on induction cooktop set to L1, leave for 10 minutes until chocolate has melted. Alternatively, place chocolate in a double boiler over a saucepan of simmering water and allow the chocolate to slowly melt.
- Once the biscuits are completely cool, drizzle with melted white chocolate and top with pistachios. Set aside to allow the chocolate to set then store in an airtight container in a cool place for up to one week.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
