Orange Pistachio Shortbread Cookies

Orange Pistachio Shortbread Cookies


  • 115 g (1 stick / 1/2 cup) unsalted butter, softened
  • 50 g caster (superfine) sugar
  • 130 g 1 cup plain (AP) flour
  • 40 g rice flour
  • Zest of one orange
  • 1/3 cup pistachios, roughly chopped


  • Preheat oven to 170C / 340F / 150C fan forced. Line 2 baking trays with baking paper.
  • Beat together the butter and sugar until light and fluffy.
  • Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
  • Add the zest and chopped pistachios and mix until well distributed.
  • On a lightly floured surface, knead the dough with your hands until it all comes together. Roll between two sheets of baking paper to about 1cm thick. Cut out shapes (I used a square cutter approximately 4cm wide). Use a spatula to help to transfer the unbaked cookies to the baking trays and sit them at least an inch apart.
  • Bake for around 18-20 minutes until just starting to turn golden on the edges.

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