Ingredients
175g Butter
½ cup Icing sugar
1½ cups Flour
⅓ cup Cornflour
1 Mandarin (juice and rind, finely grated)
¼ cup Pistachio nuts, finely chopped
1 cup Icing sugar
1 Tbsp Butter
175g Butter
½ cup Icing sugar
1½ cups Flour
⅓ cup Cornflour
1 Mandarin (juice and rind, finely grated)
¼ cup Pistachio nuts, finely chopped
1 cup Icing sugar
1 Tbsp Butter
Preheat oven to 170C. Beat the butter and first measure of icing sugar until pale and creamy. Add flour, cornflour, finely grated mandarin rind and pistachio nuts. Mix well. Roll mixture into small balls and place on cold, greased trays. Press with a fork dusted with flour. Bake for 15 to 20 minutes until biscuits are firm but still pale. Mix icing ingredients together with a tablespoon of mandarin juice in a small bowl. Ice the cooled biscuits together in pairs.
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