Lemon and Pistachio Shortbreads

• YIELD: Serves 12 (12 Servings)
• PREP: 5 mins
• COOK: 10-12 mins
• READY IN: 15 mins

Ingredients

• 1 Cup Nuttlex/Earths Balance
• 1/2 Cup Raw Coconut Sugar
• 1 Tsp Vanilla Bean Paste
• 1/4 Cup Rice Milk
• Zest Of One Large Lemon
• 3/4 Cup Pistachios Chopped Finely/Crushed
• 2 1/2 Cups Brown Rice Flour
• 1 Tsp Ground Cardamom

Instructions

1. In a large bowl, cream the Nuttlex and coconut sugar together until smooth (use a whisk or stick blender)
2. Add the vanilla bean paste and rice milk, stir to mix
3. Add zest, pistachios, and sift in flour and cardamom
4. Using your hands, work into a gentle dough- if it is too sticky, add a tbsp of flour at a time until crumbly
5. Cover with glad wrap, and put in the fridge for an hour
6. Heat oven to 180ºC, then roll into small balls and flatten with a fork
7. Cook for 10-12 minutes, watching that they don't burn
8. Allow to cool completely (they will set after they come out of the oven)
9. Give to your favourite person!

• COURSE: Dessert
• SKILL LEVEL: Easy