Pistachio shortbread biscuits

With left over sweet shortcrust pastry. Never throw away.

• left over of sweet shortcrust pastry

• 1 egg yolk

• pistachio powder or spices (cinnamon, ginger)

1. Add the pistachio powder or spices to your pastry

2. Roll it out to get 4 mm thickness. With pastry cutter, form your biscuits

3. Put them in a baking tray and brush them with the egg yolk

4. Cook in preheated at 180C oven for 8 minutes

5. Let them cool down before eating

6. Keep them in an air tight box