Christmas Shortbread w/ Orange + Pistachios

Christmassy, citrusy shortbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the softened butter and sugar together until pale and fluffy.

Step 2

In a separate bowl, whisk together the flour, cornflour, salt, cinnamon, ginger, and allspice.

Step 3

Add the dry ingredients to the butter mixture and fold gently.

Step 4

Stir in grated orange zest, candied ginger, and candied orange bits until just combined.

Step 5

CHILL Bring the dough together into a disc, wrap in cling film, and refrigerate for at least 30 min (this stops spreading).

Step 6

ROLL + CUT Preheat oven to 160 °C fan / 180 °C conventional.

Step 7

Roll dough on a lightly floured surface to about 6–7 mm thick.

Step 8

Cut into shapes and place on a lined baking tray.

Step 9

Bake 12–15 min, until edges are just turning golden.

Step 10

Leave to cool completely on a wire rack.

Step 11

PREP ORANGE Use a zester or vegetable peeler to make fine strips from the remaining zest.

Step 12

Blanch: drop into boiling water for 1 min, drain, and run under cold water. Pat dry.

Step 13

DIP Melt the chocolate in a heatproof bowl over simmering water.

Step 14

Dip half of each cooled biscuit into the chocolate.

Step 15

Before the chocolate sets, sprinkle with pistachios and place 1–2 strips of blanched orange zest on top