Pistachio shortbread is such a great teatime treat, it’s buttery, crumbly, sweet and a little bit salty. Plus, this recipe is really easy and quick to make – it’s all made in one bowl so there’s minimal washing up and there’s no need to chill the dough in the fridge like other biscuit recipes.
Makes 24 cookies
Prep time: 30 minutes
- 230g unsalted butter, at room temperature
- 100g granulated sugar
- 50g light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 280g plain flour
- 100g shelled unsalted pistachios, finely chopped (in a food processor for ease)
- 150g dark chocolate
- pinch of sea salt
- Line two 9 inch circular cake tins with baking parchment, leaving a slight overhang so you can easily remove the shortbread, and preheat your oven to 160C.
- Using an electric whisk, beat the butter and sugars together until smooth and creamy, for around 1 minute.
- Add the vanilla, salt and flour until combined.
- Stir in 65g of the pistachios until evenly spread through the batter.
- Divide your dough in half and place in the cake tins and press down with your hands or the back of a spoon, you want these to be nice and compact so that the shortbread doesn’t crumble.
- Bake for 30 minutes until lightly browned.
- Remove from the oven and allow to cool. Remove the shortbread from the pan and cut into 12 slices, as if you were slicing a pizza! I would save the baking parchment, as you can place your cookies on these after dipping in the chocolate.
- Bring a saucepan of water to boil and leave to simmer. Place your chocolate in a glass bowl on top to melt it, continuously stirring. Dip the edges of the shortbread in the chocolate and then immediately in the pistachios, sprinkle some sea salt on each cookie and leave the chocolate to set.