開心果酥 (PISTACHIO SHORTBREAD)Ingredients :-
180g butter, softened
1 teaspoon vanilla bean paste
2/3 cup (110g) icing sugar
1½ tablespoons milk
1½ cups (260g) plain flour
2 tablespoons cornflour
2 tablespoons shelled pistachio nuts, chopped coarsely
1. Beat butter, vanilla and ½ cup (80g) of sifted icing sugar until light and fluffy. Add milk, beat until combined. Add sifted flours; beat until just combined.
2. Refrigerate biscuit dough for about 10 mins or until firm enough to roll.
3. Shape the dough into a 30cm log, roll it in baking paper until smooth and round. Place on tray, refrigerate dough for 1 hour.
4. Preheat oven to 160°C/140°C fan-forced. Line oven trays with baking paper.
5. Cut dough into 5mm slices and place on trays, about 3cm apart. Press pistachio nuts lightly on top of slices.
6. Bake for 15 mins or until a pale straw colour. Stand biscuits on trays for 3 mins; transfer to wire racks to cool slightly. Dust warm biscuits with remaining icing sugar. Cool completely on wire racks.
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