Cream together 100g butter, softened with ¼ cup sugar. Add 1 cup flour, ¼ tsp salt, ¼ tsp baking powder, and ¼ cup pistachio, grilled and finely chopped. You can bake it directly in a baking tin (pat the dough to the edge of the tin and smooth on top). You could also cut into shapes using a cookie cutter or simply into rectangles. You could also just do what I did and line a small tart pan with cling film, fill with the dough, then remove from the cling film once it has been shaped and place directly on a cooking tray. Don’t forget to add little holes (or a pattern) on top of the dough to ensure it rises evenly. Bake at 180 for around 20-25 minutes. Cut into pieces straight out of the oven.

Note: I made 6 very large biscuits with the above ingredients – but it should normally make about 12. You could easily double the recipe as the shortbread will last quite a long time in an airtight tin.

I’ll be serving mine with poached pears in wine.