Pistachio-rose shortbread squares for a delightful treat

Ingredients for Pistachio-rose shortbread squares

• 270 g plain flour

• 1 g baking powder

• 5 g kosher salt

• 180 g icing sugar

• 225 g unsalted butter, softened

• 1 large egg

• 30 ml rose rooibos tea or other rooibos tea, crushed

• 5 g finely grated lemon zest

• 2.5 ml vanilla extract

• 60 g raw pistachios, chopped

• 30 g freeze-dried raspberries

• 30 g pink or red sanding sugar

How to make Pistachio-rose shortbread squares

1. Whisk together the flour, baking powder, and salt in a medium bowl.

2. In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar and butter until the mixture is aerated and pale, about 3 minutes. Alternatively, use a stand mixer fitted with the paddle attachment. Scrape down the sides of the bowl and beat for an additional 2 minutes.

3. Reduce the mixer speed to medium, add the egg, and beat until well incorporated. Add the tea, lemon zest, and vanilla, then beat while scraping down the sides of the bowl until combined, about 30 seconds more.

4. Lower the mixer speed to low and gradually beat in the dry ingredients, followed by the pistachios. Use a spatula to stir the dough a few times, ensuring you reach the bottom of the bowl.

5. Turn out the dough onto a clean work surface and divide it into quarters. Working with one quarter at a time, place the dough on a sheet of parchment paper and pat it into a log shape using your hands. Lift the parchment around the log and, using it to assist, press the log firmly against your work surface, rotating and squaring off the edges until you have a long rectangle approximately 2.5 cm thick.

6. Wrap the parchment-wrapped dough tightly in cling film and chill in the refrigerator for at least 3 hours.

7. Position oven racks in the upper and lower thirds of the oven and preheat to 160°C (fan) or 170°C (conventional). Line 2 rimmed baking trays with parchment paper. Unwrap the dough and let it sit at room temperature for 10–15 minutes.

8. In a food processor or spice mill, pulverise the raspberries into a fine powder. Transfer the raspberry powder to a plate and mix in the sanding sugar.

9. Roll the dough in the raspberry sugar, pressing with your hands to ensure it adheres. Using a thin, sharp knife, cut the log into slices approximately 1 cm thick, rotating the rectangle a quarter turn after each slice to help maintain its shape.

10. Arrange the slices on the prepared baking trays, spacing them 1.5 cm apart. Bake the cookies for 14–16 minutes, rotating the trays top to bottom and front to back halfway through, until they are opaque and barely golden.

11. Transfer the baking trays to wire racks and allow the cookies to cool.

12. The dough can be prepared up to 4 days in advance; keep it chilled. The cookies can be made up to 1 week in advance and stored in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.