| Ingredient | Method |
| 170g lurpak salted butter 50g caster sugar 200g LP flour 20g HP Floir 30g corn starch 60g pure pistachio jam 1B egg 25g milk 30-40g pistachio crumbs | 1. Beat the butter and sugar on high speed until light and fluffy, then beat in the egg and pistachio jam. 2. Add the dry ingredients into the butter mixture, knead until well combine. 3. Shape into ball shape 4. Bake at 160C for 25-30 minutes. |
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