Pistachio & Orange Christmas Shortbread Cookies
Whether it's for afternoon tea, taking a plate or as a tasty edible gift, you'll love these Pistachio and Orange Christmas Shortbread Cookies. This recipe is a twist on a Christmas cookie classic, and is also prepared and out of the oven in no time.
Ingredients
- 1/2 cup icing sugar
- 1/2 teaspoons vanilla essence or extract
- 1/2 cup cornflour
- 1 orange, zest
- 1/2 cup finely chopped pistachios
- 50 grams chocolate
- 240 grams butter, room temperature
- 1 1/2 cups plain flour
- 1/2 cup icing sugar
- 1/2 teaspoons vanilla essence or extract
- 1/2 cup cornflour
- 1 orange, zest
- 1/2 cup finely chopped pistachios
- 50 grams chocolate
- 240 grams butter, room temperature
- 1 1/2 cups plain flour
- Step 1 of 8Preheat an oven to 170°C (150°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 8Cream the butter, icing sugar and vanilla until light and fluffy in colour.
- Step 3 of 8Stir through the corn flour, flour, zest and half the nuts until it forms a soft dough.
- Step 4 of 8Pour the dough onto a lightly floured bench and knead until it comes together.
- Step 5 of 8Cut the dough in half, and roll the first half between two pieces of baking paper until 1/2cm thick. Cut out your favourite shapes and place into the baking trays. Repeat with the remaining dough. Gather up all the leftover bits and reroll.
- Step 6 of 8Place into the oven for 20 minutes. Remove and cool completely.
- Step 7 of 8To make the chocolate dip, add chocolate to a bowl and melt over a saucepan of simmering water, stirring until smooth.
- Step 8 of 8Dip some of the shortbread into the chocolate and sprinkle with remaining nuts.
Method
- Step 1 of 8Preheat an oven to 170°C (150°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 8Cream the butter, icing sugar and vanilla until light and fluffy in colour.
- Step 3 of 8Stir through the corn flour, flour, zest and half the nuts until it forms a soft dough.
- Step 4 of 8Pour the dough onto a lightly floured bench and knead until it comes together.
- Step 5 of 8Cut the dough in half, and roll the first half between two pieces of baking paper until 1/2cm thick. Cut out your favourite shapes and place into the baking trays. Repeat with the remaining dough. Gather up all the leftover bits and reroll.
- Step 6 of 8Place into the oven for 20 minutes. Remove and cool completely.
- Step 7 of 8To make the chocolate dip, add chocolate to a bowl and melt over a saucepan of simmering water, stirring until smooth.
- Step 8 of 8Dip some of the shortbread into the chocolate and sprinkle with remaining nuts.
Nutrition per serving
380 Kilojoules
Protein1 grams
Fat6 grams
Carbs8 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Preheat an oven to 170°C (150°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 8Cream the butter, icing sugar and vanilla until light and fluffy in colour.
- Step 3 of 8Stir through the corn flour, flour, zest and half the nuts until it forms a soft dough.
- Step 4 of 8Pour the dough onto a lightly floured bench and knead until it comes together.
- Step 5 of 8Cut the dough in half, and roll the first half between two pieces of baking paper until 1/2cm thick. Cut out your favourite shapes and place into the baking trays. Repeat with the remaining dough. Gather up all the leftover bits and reroll.
- Step 6 of 8Place into the oven for 20 minutes. Remove and cool completely.
- Step 7 of 8To make the chocolate dip, add chocolate to a bowl and melt over a saucepan of simmering water, stirring until smooth.
- Step 8 of 8Dip some of the shortbread into the chocolate and sprinkle with remaining nuts.