It’s that time of year, when the shops play jingles till your head’s full of them, and you can’t quite help but be excited by the prospect of gifts – not just the receiving, but also the giving – (my favourite part).
Some of those gifts will be edible, and these are the best type – ones made by hand, at home – and given with an open heart. I spent the afternoon with friends yesterday helping to create and decorate these gifts – gingerbread men and shortbread hearts – and we had a tea-party in the backyard while we were at it.
So today, I was inspired, and decided to make some of my own. This time gingerbread stars and shortbread crescents. Actually, I don’t have a tried-and-true shortbread recipe – I’m mostly making cakes… but this one caught my eye, on the side of a plain flour packet, of all places!
Made with a significant proportion of ground pistachio nuts, I’m sure this recipe would be easily adaptable to accommodate those with a gluten allergy. In addition, you can substitute other nuts, depending on your preference – I went with pistachio, which although is a little labour-intensive (I spent the best part of half an hour shelling them while watching a mid-day movie), are worth the effort when you see the green pop against the pale cookie.
Pistachio & Lemon Shortbread
Tip: You can substitute the pistachios for blanched almonds or walnuts.