Ingredients
250g unsalted butter, chopped, room temperature
1 cup icing sugar mixture
3 tsps vanilla bean paste
1 and a 1/2 cups plain flour
3/4 cup rice flour
1/4 cup cornflour
3/4 cup finely chopped pistachios
1 and a 1/2 cups White Choc Melts
Method
-
Grease a 19cm x 30cm lamington pan. Line the base and sides with baking paper. Extend the paper 3cm above the pan edges.
-
Beat butter, sugar, and vanilla in a small bowl of an electric mixer until light and fluffy. Move to a large bowl. On low speed, beat in sifted flours and 1/2 cup pistachios until combined.
-
Using floured fingertips, spread the mixture over the base of the prepared pan. Smooth over top. Refrigerate for 15 minutes. Using a sharp knife, score dough into 24 equal fingers.
-
Cook in a moderately slow oven (160C) for about 30 minutes, or until lightly golden. Remove from oven. Gently cut through score marks to the base of pan. Cool in pan.
-
Using baking paper, lift shortbread from pan onto a board. Gently cut through score marks again to separate shortbread fingers.
-
Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Transfer to a small jug.
-
Dip one end of the shortbread into chocolate one by one. Sprinkle with the rest of the pistachios. Place on a baking paper lined tray. Stand at room temperature until set.