Double-dipped shortbread cookies
What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends
Raspberry & pistachio tea cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20
Skip to ingredients
- 150g shelled pistachios
- 275g golden caster sugar
- 250g buttersoftened
- 3 eggs
- 275g self-raising flour
- 75g Greek yogurt
- a little milkif needed
- sugar flowerspearl sugar or sprinkles, to decorate (optional)
For the raspberry icing
- 150g raspberries
- 300g icing sugar
Nutrition: Per serving
- kcal319
- fat15g
- saturates7g
- carbs41g
- sugars30g
- fibre2g
- protein4g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it’s too thick.
step 2
Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.
step 3
To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.
step 4
Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.
