Ingredients
250g softened butter (unsalted)
2 1/2 cups plain flour
1 cup icing sugar
1/4 cup pistachio (crushed)
1/4 teaspoon rosewater
Method
Preheat oven to 200 °C and line a baking tray with non-stick baking paper.
Cream butter with icing sugar in an electric mixer (or by hand).
Slowly add the flour to mixture.
As mixture comes together, add crushed pistachios & then rosewater. Use your hands to bring ingredients together. It should now be a soft consistency.
Take a teaspoon of the mixture and mould to create an oval shape. Place on baking tray about 2cm apart.
Bake in preheated oven for approximately 9 mins (or until just golden in colour).
Leave to cool on a cooling rack.
(If they’re not eaten within the first day, they should keep in an airtight container for about 3 weeks.)
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