My perfect Sunday is full of long walks in the woods and chilled afternoons on the sofa watching movies and eating all of the snacks. Today I have already done the first one and I am now about to do the second one with a cup of tea and lots of this little cuties!
I am genuinely very surprised that it has taken me this long to make shortbread, because it’s one of my favourite things in the world, I used to love them growing up and I think every single Spanish kid can relate to me when I say that I used to get so annoyed when I found a tin box of shortbread in my grandmother’s house but all it had inside was her sewing kit, is that a thing in more countries?
Either way, these are so easy to make and require very little ingredients, I did add one ingredient that the original recipe doesn’t use but that, in my opinion, makes them creamier. These did not last long in my house!
This is how I made it
All you need to make these beauties is: butter, icing sugar, vanilla extract, greek yoghurt, vanilla, flour, cornstarch, lemon and pistachios.
The process to make this is really easy and basically consists in mixing all the above ingredients into a paste, cooling it in the fridge and then cooking it for 20 minutes.
To make the shape, I used a for and just pressed down on the balls, but you can get creative and do whichever shape you like!
Lemon & pistachio shortbread
Ingredients (makes about 9-10 biscuits):
- 6 tbsp of softened salted butter
- 3 tbsp of icing sugar
- 1 tsp of vanilla extract
- 1 tsp of greek yoghurt
- 64 gr of flour
- 3 tbsp of cornstarch
- 1 tsp of lemon zest
- 1/2 tsp of lemon juice
- 25 gr of pistachios, grinded – don’t grind them for too long, we want big and small bits!
- Beat the butter and the icing sugar with a handheld mixer
- Add in the vanilla extract and the yoghurt and mix again.
- Pour in the flour and keep mixing until it forms a lovely paste.
- Fold the lemon zest, lemon juice and pistachios using a spatula.
- Put the mix in the fridge and let it cool for at least an hour, it should be slightly hard to the touch once you take it out, the texture should be more or less like the butter before you take it out of the fridge.
- With your hands, make the batter into small balls and put them on a baking tray covered with parchment paper.
- Press it down with a fork (or whichever other utensil you’d like to use). Pro tip: dip the fork the cornstarch so the cookie dough doesn’t stick to the fork.
- Cook in a preheated oven at 150 degrees for 20 minutes.