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Finely grated orange zest perfumes a simple butter shortbread dotted with chopped pistachios. Chilling the dough as a log makes it easy to cut neat rounds without rolling out and gathering scraps.
Ingredients
- 120 g softened butter
- 70 g icing sugar
- 1 tsp finely grated orange zest
- 180 g plain flour
- 50 g shelled unsalted pistachios, chopped
- ¼ tsp salt
Method
- Beat the softened butter and icing sugar together until smooth and creamy. Stir in the finely grated orange zest.
- Mix flour and salt, then add to the butter mixture with the chopped pistachios. Mix just until the crumbs begin to hold together; press gently into a dough without kneading.
- Shape the dough into a log about 20 cm long and 4–5 cm across. Wrap and chill for at least 30 minutes until firm enough to slice neatly.
- Heat oven to 170°C / 340°F. Line a large baking tray with parchment. Cut the chilled log into 20 rounds, each about 1 cm thick, and place with a little space between them. Press any cracked edges back together.
- Bake for 15–18 minutes until the edges are pale golden and the surfaces look set. The shortbread will still feel delicate when hot; do not bake until dark brown.
- Leave on the tray for 10 minutes, then move carefully to a rack for at least five more minutes. Serve once firm; longer cooling makes the crumb crisper.
- Store completely cooled shortbread airtight in a cool dry place for up to five days. Freeze in a sealed container for up to two months and thaw covered at room temperature.
Chop the nuts small
Small pistachio pieces distribute through the dough and make the chilled log easier to slice.
Keep the dough cool
If the log softens while cutting, return it to the refrigerator briefly. Firm dough holds its shape better.
Watch the edges
A pale golden rim is enough. Dark browning can overpower the orange and buttery crumb.
FAQs
- How many servings does this make?
Makes 20 servings using the pan or equipment listed.
- What should I check before serving?
Leave on the tray for 10 minutes, then move carefully to a rack for at least five more minutes. Serve once firm; longer cooling makes the crumb crisper.
- How should I store leftovers?
Store completely cooled shortbread airtight in a cool dry place for up to five days. Freeze in a sealed container for up to two months and thaw covered at room temperature.
