Pistachio White Chocolate Shortbread

Cut open the cardamom pods and finely chop the seeds

Zest the lemon and add the zest along with the cardamon seeds to the butter and sugar before adding the flour and mixing into a dough

Roll the dough into a sausage shape, wrap in clingfilm and refrigerate

When the dough is cold enough to cut easily, slice to the desired thickness

Put the biscuits on a baking tray lined with greaseproof paper, sprinkle with caster sugar and bake in the oven for 25 minutes at 180ºC

Break up white chocolate into a bowl and place over a pan of hot water to melt without burning. Finely chop the pistachios

Dip the biscuits in the melted white chocolate and the sprinkle over chopped pistachio