Pistachio-Allspice "Biscuit" Shortbread - Ode to Ted Lasso

Pistachio Allspice Shortbread - Brits call "Biscuits"

5 from 1 vote

Pistachio-Allspice "Biscuit" Shortbread - Ode to Ted Lasso

A delicious melt-in-your-mouth shortbread you will love! And wouldn't Rebecca from the Ted Lasso television series approve? Here are traditional British Biscuits, in America they are Shortbreads - revived with nuts & spice.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, British, Scottish

Keyword: Biscuits, Shortbread, Ted Lasso "Biscuits"

Servings: servings

Author: Karen Sheer a zest for life

Cost: $8.00

Equipment

8 x 8 inch baking pan

Ingredients

2 sticks unsalted butter Kerrygold Butter* (room temperature)
1/2 cup pure cane sugar non GMO or organic
3/4 teaspoon ground allspice
1/4 teaspoon almond extract
1/4 teaspoon sea salt
1 3/4 cups all purpose flour non GMO or organic
1/4 cup cornstarch non GMO
1/2 cup shelled pistachios ground medium- fine

Instructions

Preheat oven to 325 degrees. Prepare 8 x 8 inch pan: cut foil to fit width, leave excess on 2 sides for easy removal. Lightly grease with butter.
In a medium sized bowl, cream softened butter with sugar using a rubber spatula until light and creamy, about 1 1/2 minutes. Alternately - use a stand mixer.
Add the allspice, ectract and sea salt; blend in. Add flour, cornstarch and pistachios. Stir in gently with the spatula until the dough comes together and well mixed. Hint: do not over mix this step.
Add the dough to the pan and pat down gently. Flatten with the back of a measuring cup. Score the dough to make rectangular "finger" shapes. Score - with a small sharp knife to make 9 even sized squares; then cut each square into 3 rectangles. You will have 27 fingers. Use the tip of a chopstick and poke holes in each rectangle, 8 in each (see photo.) Sprinkle the tops with 1 teaspoon of sugar if desired.
Bake for 30 minutes until just lightly golden around the edges, has risen nicely, and feels firm in the center. Let cool in pan 10 minutes - then remove to a cooling rack.
Add the shortbread to a cutting board, slipping off the foil. Using the score lines, cut shortbread into 27 rectangular fingers. Let cool completely!

Notes

*Use the best quality Butter! It's a key ingredient here. Kerrygold - from Irish grass-fed cows. Has a higher butterfat content than American-made butters - with NO "natural flavoring" and contains one ingredient; Pasteurized Cream.

Store the shortbread wrapped in waxed paper in a tin or container with a good seal.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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