Lemon and Pistachio Shortbread

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I generally like using rice flour in shortbread but think that this variety is better with cornflour. It is not the taste but it does make a difference to texture.


  • 250g butter
  • 3/4 cup caster sugar
  • 2 cups plain flour
  • 1/2 cup cornflour
  • 1/2 cup chopped pistachio nuts
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons icing sugar for dusting
  • extra grated lemon zest for sprinkling on top


Preheat the oven to 160 C.  Beat the butter and sugar until pale and creamy.  Mix in sifted flour and then pistachio nuts and lemon and mix well.  Wrap the dough in clingfilm and then refrigerate for 30 minutes.  Roll out to approximately 1.5cm thick and cut with a cookie cutter.  Place on a cold tray and bake for 15 minutes until firm.
Cool on a wire rack.
When cold, dust with sifted icing sugar and sprinkle with extra lemon rind.

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5 thoughts on “Lemon and Pistachio Shortbread

    • Hi Jeanne, yes you are right that does sound way too thick. They are thick but not quite that. I will adjust the recipe and thanks for pointing that out.

  1. I made both the Lemon & Pistachio and the Chocolate & Ginger – did them up in cellophane bags with a christmas ribbon and gave them away as small Christmas gifts – both were delicious and on my list to do again next year Cheers Runa

  2. Lynette I wonder why your mixture was too soft. I always use the base recipe for shortbread and don’t have problems. I find it easier not to roll them into logs when they have nuts or bits in them as slicing is interrupted and the pieces become uneven. Therefore I roll out flat and use a cookie cutter.

  3. The taste was good but the mixture was very, very soft and even after refrigerating it, it was too soft to roll into a log and slice, so I ended up making petticoat tails with it.