These shortbread cookies are so easy to make, and really they can be adapted to suit any range of flavours. I’ve made them flavoured with just with a heap of mixed spices (which smells amazing) and also with glacé cherries and toasted slivered almonds. Also, unlike many shortbread recipes, there is no call for rice flour – this makes them so much easier to just whip up with ingredients you probably already have in your pantry.
They are easy to make, and the recipe makes quite a few – it all depends how thick you roll and cut the cookies. I packaged them up into some pretty glass jars and gave them as Christmas gifts this year!
2 ¼ cups plain flour
250g butter, at room temperature
2/3 cup sugar
1 teaspoon rosewater essence
2/3 cup shelled pistachios, roughly chopped
Sift flour into a large bowl. Cream butter, add rosewater essence and sugar, beat well. Add flour and nuts, mix until dough clumps together. Turn out onto clean benchtop and knead until smooth and the dough all comes together. Roll into logs, wrap in glad wrap, refrigerate until firm enough to slice (about an hour should do, but overnight is fine as well if you want to make the dough in advance).
Slice logs, bake 10-15 minutes at 180C. The time will depend on how thick you slice the cookies, the thicker your cookies the longer they will take to cook. Watch them carefully after 10 minutes – they should be starting to turn just golden around the edges when they’re ready, but they’ll go brown and taste burnt very quickly after that.
Cool them on wire racks, then store in an airtight container – they’ll keep for a couple of weeks (if they don’t get eaten first!).