for 10 pieces

Dough

75 g	butter, soft
40 g	sugar
1 pinch	salt
100 g	white flour

Mixture

1 tube	sweetened condensed milk (approx. 300 g)
100 g	butter, cut into pieces
50 g	salted, roasted pistachios
¼ tsp	ground cardamom
2 tbsp	salted, roasted pistachios, coarsely chopped

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.

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