What I love most about working at Relay tea room is seeing people buy my creations and here’s one we had in the shop last week. I’ve always loved baking and getting lovely feedback from a diverse customer-base puts a massive smile on my face. It’s also lovely when fans of The Great British Bake Off come in because they remember me! =D So this recipe is really simple and one of the reasons I love it is because it’s incredibly easy to adapt with new flavours – brown sugar stem ginger shortbread is another favourite! =]
Lemon, Honey & Pistachio Shortbread
- 200g unsalted butter, softened
- 100g caster sugar
- 50g honey
- 275g plain flour
- 25g cornflour
- grated zest of 2 lemons
- 40g shelled pistachios, chopped to half their size
- caster sugar, to sprinkle
In a large bowl cream butter, sugar and honey together until light and fluffy. Sift in flours, add lemon zest and pistachios and mix thoroughly until it forms a dough. Shape dough into a log 20cm long, wrap in cling film and chill for 30 minutes until firm.
Meanwhile preheat the oven to 160°C fan (170°C no fan) and line two baking trays with non-stick baking paper. Slice the log into 20 even rounds, space out on the baking trays and bake for 20 minutes until just starting to colour.
Sprinkle with caster sugar and leave to cool for a few minutes on the trays before transfer-ring to a wire rack. Store in an airtight container.