What you’ll need …
250 gm unsalted butter, soft
1 tsp ground lemon myrtle leaf
¾ cup icing sugar, sifted
2 cups plain flour
2 tbsp corn flour
¼ cup pistachio nuts, roughly chopped
100 gm white chocolate, roughly chopped
What to do …
In an electric mixer, beat butter, lemon myrtle and icing sugar until pale and fluffy, add flours and beat until just combined. Line your workbench with some plastic wrap, transfer dough on top and form a roughly 25cm log shape, roll tightly in plastic, tie off the ends and refrigerate for 30 minutes until firm.
Preheat oven to 140°C.
Unwrap dough and cut 1 cm biscuits and transfer to lined baking trays. Bake for 15 minutes, (shortbread will not brown). Remove from oven and stand biscuits on trays for 5 minutes before transferring to racks to cool completely.
Meanwhile, place chocolate in a heatproof bowl over a saucepan of simmering water and allow the chocolate to slowly melt.
Once the biscuits are completely cool, drizzle with melted white chocolate and top with pistachios. Set aside to allow the chocolate to set then store in an airtight container in a cool place for up to one week.
