Pandan Shortbread

Pandan Shortbread Wreaths

Pandan Shortbread

These are gorgeously green and great for Christmas and St Patricks Day, the pandan flavour is subtle and yummy!

Pandan Shortbread250 grams butter
125 grams caster sugar
1 egg yolk
1 cup rice flour
2 cups plain flour
pinch of salt
2 tablespoons of Pandan extract 

Pre-heat the oven to 165°C

In a large mixing bowl combine the flours with the salt, butter and egg yolk.  Using your fingertips, crumble the mix into a fine crumbs then knead until the dough starts to come together. Before adding the Pandan, remove about a tablespoon of the dough.

Add the Pandan to the dough and knead in - you may want to wear plastic gloves or your hands will be green!  

As soon as the dough comes together wrap in plastic and place in the fridge for at least 30 minutes before attempting to roll out - the pastry starts out quite brittle and needs to rest.

Once rested, roll the dough out on a surface which has been lightly floured with rice flour (it is lighter and will not impact on the consistency of the dough).  Roll the dough quite thickly and cut into shapes.  Place on a baking tray lined with baking paper.

It is hard to see when these cookies are cooked/over cooked.... so use the reserved (uncloured) tablespoon of plain dough as your guide - add a small disc of the plain dough to your baking trays.  Bake at 165°C for 20 minutes. 

Once the uncloured dough is just golden at the edges your Pandan Shortbread is done - they should be just soft in the middle and slightly moist, with a crisp edge.