Give your traditional shortbread a twist with this chocolate pistachio shortbread recipe from the Women’s Weekly! Delicious as an afternoon tea treat, or wrapped in cellophane for homemade Christmas food gift.
Ingredients:
- 1/2 cup (70g) roasted unsalted pistachios
- 250 gram (8 ounces) unsalted butter
- 1 cup (160g) icing (confectioners') sugar
- 1 1/4 cup (185g) plain (all-purpose) flour
- 1/2 cup (100g) rice flour cup
- 35 gram dutch cocoa powder