Pistachio Shortbread

Preheat the oven to 150 oC
Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
Add the water, granulated sugar, flour and ground rice/polenta
Stir in the pistachios (reserve a few to decorate your cookies)
Mix until it clumps together into a ball
Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
Bake in the centre of the oven for 30 minutes

Remove from the oven and allow to cool completely
Half dip the cookies into the melted chocolate and place on a piece of parchment paper
Sprinkle on some crushed pistachios and allow to set