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LEMON AND PISTACHIO COOKIES
Ingredients
Serves 4
1/2 tsp Lemon rind (grated)
20 Pistachios (coarsely ground)
110 gms Refined flour (maida)
2 tbsps Cornflour
1 tsp Baking powder
1/4 tsp Salt
100 gms Butter (chilled and diced)
110 gms Sugar
1-2 tbsps Milk (chilled)
Method
Preheat oven to 180°C. Grease a baking tray. Sieve refined flour, cornflour, baking powder and salt into a bowl. Add butter and mix with fingertips till the mixture resembles breadcrumbs. Add sugar, lemon rind and mix. And milk and mix into a dough. Roll it into a cylinder and refrigerate for fifteen minutes. Cut into half inch thick roundels. Flatten each slightly with palms and press one of each cookie in the coarsely ground pistachios. Place the cookies, pistachio side up, on the greased tray with sufficient space between each. Bake in the preheated oven for about twenty minutes. Turn them onto a wire rack to cool. Store in airtight tin.
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