Lemon & pistachio Persian squares
Cut these into little squares for lots of irresistible nibbles.
SERVES
24
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
175g soft butter
150g caster sugar
2 eggs, preferably free range
1 tsp vanilla extract
Zest 1-2 lemons
175g self-raising flour
For the icing
300g icing sugar
Freshly squeezed juice of 1 lemon
1 tbsp boiling water
For the topping
40g Persian pistachios, chopped
1 tbsp rose petals
30 x 20cm Swiss roll tin, well-greased or lined with parchment paper
Method
Preheat the oven to 180°C/Gas Mark 4.
Put the butter, caster sugar, eggs, vanilla extract, finely grated lemon zest and self-raising flour into a food processor.
Whizz for a few seconds to amalgamate. Spread evenly in the well buttered tin.
Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen.
Meanwhile make the icing.
Sieve the icing sugar into a bowl. Add enough lemon juice plus 1 tablespoon of boiling water if necessary to mix to a malleable icing.
Spread the icing evenly over the cake mixture with a palette knife.
Sprinkle chopped pistachios and rose petals over the surface.
When set, cut into even squares and enjoy!
Note: In winter when the butter is harder to cream, we add 2-3 tablespoons of milk to lighten the mixture and texture.
