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As with all C&B shortbread recipes, this is made the traditional way with heaps of butter and baked to that just-so crumbly texture. Here, added pistachios for a pleasantly nutty and almost savoury flavour and then lifted it with a sprinkling of Demerara sugar for a sweet, crunchy finish. Presented here in one of their signature biscuit tins, complete with a clip-lid.
