Pistachio and white chocolate hearts
Not only buttery and melt-in-your-mouthdelicious, these shortbread hearts make aperfect surprise for your mum come thisMother’s Day. They are great for morningor afternoon tea, or wrap themup andgive to someone you love.
1. Preheat an oven to 170C.
2. Into a kitchen processor place the flour, butter, sugar, zest and vanilla. Blitz until it becomes a soft dough. Roll on lightly floured baking paper until 5mm thick. Using a heart-shaped cutter, stamp out your hearts. Place on a baking tray.
3. Bake for 18 minutes until golden but not brown. Remove and allow to cool on a wire rack.
4. Melt the chocolate in a bowl over simmering water until smooth. Place the nuts into a flat bowl.
5. Dip half the shortbread into the white chocolate followed by the nuts. Place on a piece of baking paper to set. Store in an airtight container.
See more of Angela's Mother's Day treats