Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Mixture
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
Dough
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the flour, mix to form a soft dough. Transfer the dough to the prepared tin, press down flat.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly in the tin.
Mixture
Place the condensed milk and butter in a pan, reduce to a thick consistency over a medium heat for approx. 8 mins., stirring occasionally (yields approx. 200 ml). Add the pistachios and cardamom, mix, spread on top of the shortbread. Sprinkle with the pistachios, cover the shortbread and leave to set in the fridge for approx. 1 hr.
To serve
Using the baking paper to help, lift the shortbread out of the tin, slide onto a cooling rack, leave to cool. Cut the shortbread into 10 pieces.
| Shelf life: | Store the shortbread in an airtight container in the fridge for approx. 1 week. |
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