Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pistachio Shortbread.

I’m still being focused on developing my ideas book into recipes for the website and this is one I’ve had on my to do list for ages.  I’ve got tonnes of ideas to work on for gluten and dairy free cake and biscuit recipes.  Here is a little look at some of the sweet treats I’m working on:

  • Raspberry Bakewell traybake
  • Brownie gift jar
  • Salted caramel banana bread
  • Spiced white chocolate cookies
  • Lemon and coconut cake with berries

I love making shortbread – maybe it’s because I’m Scottish.  I think it is a biscuit that translates well into a gluten and dairy free version without losing its texture or taste.  To jazz up my plain shortbread recipe I’ve added in some chopped pistachios and half dipped them in dairy free dark chocolate.

I used the rest of the pistachios in a breakfast dish to make a lovely bowl of chocolate pear porridge.  I’ll share that recipe with you soon.

pistachio shortbread

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Pistachio Shortbread then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Difficulty: Beginner Prep Time 15 min Cook Time 30 min Total Time 45 mins Servings: 12 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 150 oC

  2. Cream together the dairy free spread and caster sugar until smooth, about 3 minutes

  3. Add the water, granulated sugar, flour and ground rice/polenta

  4. Stir in the pistachios (reserve a few to decorate your cookies)

  5. Mix until it clumps together into a ball

  6. Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice

  7. Bake in the centre of the oven for 30 minutes

  8. Remove from the oven and allow to cool completely

  9. Half dip the cookies into the melted chocolate and place on a piece of parchment paper

  10. Sprinkle on some crushed pistachios and allow to set

Keywords: shortbread
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