Cardamon and Pistachio Shortbread Rounds | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• In a food processor with a plastic blade or a free standing mixer with the beater attachment, add the butter in lumps, plain flour, icing sugar, rice flour, salt and cardamom.
• Run the machine until it turns into a paste or just comes together and stop immediately, you do not want to add air.
• Scrap it out on to a lightly floured surface and roll into a sausage about 5cm in diameter. Wrap in cling film and place in the fridge for at least 1 hour.
• Line 2 large baking tray with parchment. Scatter one with the chopped pistachio.
• Pre heat the oven to 150°C
• Don‘t let them take on too much colour. Let them cool and store in an airtight jar for up tom a week.