Lemon cardamom & pistachio shortbread

Back when I was a child  I used to spend summer holidays at my grandmother’s house With my niece.  Enjoying bedtime stories and the warmth of my grandmother love through food.one of her lovely recipes Is ghoraiba,  The classic old fashion  ghoraiba is made of butter flour and sugar and her secret ingredient which is love. Served with middle eastern tea. Dusted with powder sugar.

And used to finish 10 pieces in one set. 

here’s some of my childhood memories.

Ingridients :

(1 cup) 225g unsalted butter, softened(1 1/2 cup  ) 190g confectioners  sugargrated zest of 1 lemon, plus juice of 1/2 lemon (40 ml)1 teaspoon of cardamom(3 2/3 cups) 400g plain flour1 teaspoon of salt(1/2 cup) pistachio kernel or crushed.1 egg ( beaten )(1/4 cup)30g pistachio(1/4 cup) 50g granulated sugar

method:

Preheat the oven to 160c and prepare a 1 large baking tray or two small with parchment  paperIn a bowl of a stand mixer fitted with paddle attachment in a medium speed.Cream the butter and sugar together until it becomes creamy but not fluffy for few minutes. Scrape down the sides if needed.add the lemon zest and juice, , cardamom. Mix well, until soften. Add flour and mix for 3 minutes until you get a sandy mixture. Add crushed pistachio and beat for 20 secondsPlace a plastic wrap on the surface, tip in the dough, use the sides of plastic wrap to press the mixture, and form a smooth dough. shape into 14 inches and 1 1/2 inches diameter.chill in fridge for 1 hour to firm up, after 1 hour take out the dough and brush it with beaten egg.mix the sugar and pistachio and spread it on a baking tray. Cover the dough with pistachio sugar mixture by rolling it gently on top of it.use a sharp knife and slice the dough to 1/2 or 1/4 inches discs. Place the cookies in a baking tray leaving 2 inches between each cookie.And bake for 25 -30 minutes. Until the cookie color turns into light golden color.