I’ve never really liked shortbread – so why have I written a pistachio and lemon shortbread recipe?
Well, I had a notion for it and this is a reaaaaaaaly good variation of the usual stuff. And it is so much better than I had hoped for!
Trust me. The recipe is so easy you might as well give it a bash!
How did I make my pistachio and lemon shortbread recipe?
- I used semolina in my Pistachio and Lemon Shortbread Recipe to give a soft luxurious taste. Some people use rice flour instead or simply flour on it’s own but I love the silkiness semolina adds here.
- Like chocolate chip cookies, they come soft out of the oven and harden up quickly. Don’t worry if they don’t look baked when they come out of the oven! The colour should barely change apart from some slight golden brown around the edges. Just allow the shortbreads to cool fully before eating if you can!!
- Saffron is special to me for many reasons, one being it has a dazzling unique taste. As the lemon and pistachio was already quite a Persian twist I though I would add some Saffron which gave them a slight yellow tinge and extra lovely taste. You can of course omit the saffron if you don’t have it at hand.
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