Rosie Makes: Lemon and Pistachio Shortbread Biscuits

Lemon Pistachio Biscuits

Shortbread is my favourite type of biscuit and I’ve got so many variations on the theme these days, both classic or contemporary! This lemon and pistachio version is perfect for Spring: the buttery richness of the biscuit is cut through by the zesty lemon and balanced by the sweet pistachios. These crumbly biscuits are from Mary Berry’s latest book and they are perfect for an everyday treat or maybe even a last minute Mother’s Day gift?! Beware though – they won’t last long! To make them, you will need:

175g butter, softened
75g caster sugar
175g plain flour, plus extra for dusting
75g semolina
Finely grated zest of one lemon
25g shelled pistachio nuts, chopped.

Lemon Pistachio Biscuits

Preheat the oven to 200C/ 180C fan/ Gas 6 and line two metal trays with baking paper. Measure the butter, flour, sugar, semolina and lemon zest into a food processor.

Lemon Pistachio Biscuits

Blitz until combined, then tip the dough out onto a floured work surface.

Lemon Pistachio Biscuits

Knead until smooth, then split the dough in half and roll each piece into a long sausage shape – about 15cm long.

Lemon Pistachio Biscuits

Scatter the chopped pistachios on a plate and roll each dough sausage in the nuts to coat.

Lemon Pistachio Biscuits

Cover the rolls and chill for ten minutes. Slice each roll into ten even-sized discs and arrange on the baking trays, spaced apart as they will spread during cooking.

Lemon Pistachio Biscuits

Bake for about 15 minutes, until just tinged golden and almost firm to the touch.

Lemon Pistachio Biscuits

Lemon Pistachio Biscuits

Lemon Pistachio Biscuits

Transfer carefully to a wire rack to cool and firm up. Perfect with a pot of tea for Sunday supper!

Lemon Pistachio Biscuits

Lemon Pistachio Biscuits

Lemon Pistachio Biscuits

What are you baking this weekend?

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