Jocie Chapman runs the Old Convent cafe and B&B and is one of the best bakers I’ve ever met. She makes these pistachio shortbreads every year for Christmas presents and after being sent home with a bag ourselves, I think I might start doing the same.
The day we visited, Jocie’s two children, Hannah and Hugo, were just home from school and University holidays and we found them all spending a quiet morning drinking tea and packing up little bags of biscuits. Nice.
Pistachio shortbread recipe
250 butter
1 cup lightly packed sugar
1 scraped vanilla bean
2 cups plain flour
180 grams chopped pistachios
Cream butter, sugar and vanilla until light and fluffy, mix in flour then add pistachios. Roll between two sheets of baking paper to 8mm thickness then chill for several minutes. Cut into star shapes and bake in moderate oven for 15 minutes.
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