This recipe for melt-in-the-mouth shortbread is very versatile -
you can add nuts or dried fruit, or even a handful of chocolate
chips. The shortbread stores well, too - it keeps for a week or so
in an airtight container.
40 gmpistachios220 gmsoftened butter375 gmpure icing sugar, sievedFinelygrated rind of 2 oranges60 ml (¼ cup)orange juice (about 2 oranges)30 mlGrand Marnier1egg yolk330 gmplain flour40 gmcandied orange, diced
Preheat oven to 180C. Spread pistachios on a baking tray and roast until just golden (4-5 minutes), cool then coarsely chop. Set aside.
Beat butter, 75gm icing sugar and half the rind in an electric mixer until pale and fluffy, scraping down sides of bowl occasionally (6-8 minutes). Combine orange juice and Grand Marnier in a measuring jug and set aside.
Scrape down sides of bowl again, add egg yolk and beat until combined (2-3 minutes), then mix in half the orange juice mixture.
Add flour, candied orange, pistachios and a pinch of salt, beat until mixture just comes together, then turn out onto a lightly floured surface and form into a flat disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
Roll out shortbread on a lightly floured surface to 1cm thick and cut out 6.5cm-diameter rounds. Place on baking trays lined with baking paper and bake, swapping trays halfway through cooking, until pale golden on the edges (15-20 minutes). Cool on trays for 5 minutes, then sprinkle with remaining orange juice mixture. Combine remaining icing sugar and orange rind in a bowl, then shake through a coarse sieve over shortbread to dust heavily.