Step 1

Preheat oven to 350°F and line a baking sheet with parchment paper.

Step 2

Put the flour and pine needles in a blender. Make sure the top is on tight and blend until the pine needles are chopped into little pieces throughout the flour. Don't be alarmed by the really strong pine smell. Once cooked it becomes very subtle. Using a blender is the easiest method for chopping the pine needles. You need the flour in there with them as otherwise it's such a tiny amount they would just fly around and not get cut. I found chopping the needles with a knife pretty tough (literally!). Scissors would be a better option if you don't have a blender.

Step 3

Combine the powdered sugar, salt, and butter in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it's light and fluffy.

Step 4

Pour in the flour and pine needle mixture and mix by hand until everything is combined. I start by mashing with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here. Too much mixing will affect the texture of the finished shortbread.

Step 5

When done it should be slightly crumbly but hold together if you squeeze it tightly together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread and you should not need to add any liquid at all.

Step 6

If the dough is starting to get a bit soft, stop and put it in the fridge for 20 minutes before continuing.

Step 7

Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid/rim of a glass to cut into shapes. Place each one on the prepared baking sheet.

Step 8

Bake for 10 - 12 minutes or until they start turning very lightly golden around the edges and on the bottom. Keep an eye on them in the last few minutes as they can turn from ok to overdone very quickly. They will still feel slightly soft in the middle but will firm up as they cool.

Step 9

Leave them on the tray for 5 minutes then transfer to a wire rack to cool completely.