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Pistachio shortbread

Pistachio shortbread


Tea breaks call for dunking — give these biscuits a go

  • Feeds 10 Feeds 10
  • Ready in 25 minutes

Each serving contains

  • Energy
    831kj 198kcal
  • Fat
    High 18%
  • Saturates
    High 34%
  • Sugar
    Med 18%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 180g Co-op plain flour
  • 55g caster sugar
  • 125g Co-op unsalted butter
  • 40g Co-op pistachios, finely chopped


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Mix the flour, sugar and butter in a bowl, then rub together with your fingertips until the mixture resembles breadcrumbs
  3. Bring together with your hands to form a dough, then shape into a log
  4. Spread the pistachios out on a plate and roll the log in them
  5. Cut the log into 10 slices each about 1.5cm thick, place on a baking tray and pierce each circle twice with a fork
  6. Bake for 10 mins until lightly golden, then leave to cool on a wire rack