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Method

1. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.

2. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough.

3. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes.

4. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper.

5. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two.