Rosie Makes: Lemon and Pistachio Shortbread Biscuits | Everything Looks Rosie | Edinburgh Lifestyle, Fashion & Baking Blog

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C/ 180C fan/ Gas 6 and line two metal trays with baking paper. Measure the butter, flour, sugar, semolina and lemon zest into a food processor.

Step 2

Blitz until combined, then tip the dough out onto a floured work surface.

Step 3

Knead until smooth, then split the dough in half and roll each piece into a long sausage shape – about 15cm long.

Step 4

Scatter the chopped pistachios on a plate and roll each dough sausage in the nuts to coat.

Step 5

Cover the rolls and chill for ten minutes. Slice each roll into ten even-sized discs and arrange on the baking trays, spaced apart as they will spread during cooking.

Step 6

Bake for about 15 minutes, until just tinged golden and almost firm to the touch.

Step 7

Transfer carefully to a wire rack to cool and firm up. Perfect with a pot of tea for Sunday supper!