Pistachio and rose shortbread recipe
 Celebrate Diwali with these buttery, cardamom-scented pistachio and rose shortbreads. They’re easy to make and perfect for gifting to friends and family. Rose syrup is available in most large supermarkets with an Asian food section and in South Asian and Middle Eastern food shops. 250g/9oz unsalted butter, very soft100g/3½oz caster sugar8 cardamom pods, seeds removed and ground⅛ tsp fine salt450g/1lb plain flour 250g/9oz unsalted butter, very soft 100g/3½oz caster sugar 8 cardamom pods, seeds removed and ground ⅛ tsp fine salt 450g/1lb plain flour 85g/3oz icing sugar1 tbsp rose syrup1 tsp cold waterchopped pistachios, to decorate 85g/3oz icing sugar 1 tbsp rose syrup 1 tsp cold water chopped pistachios, to decorate Method To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough.Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper.To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. Recipe tips If rose syrup is unavailable, use 1½ tbsp cold water, a drop of concentrated rosewater and pink food colouring (optional) as an alternative.