Pistachio Chocolate Shortbread

This pistachio chocolate shortbread is so fragrant and buttery. I could happily eat the whole lot in one seating but am wary of the effect on my cholesterol level! Instead, I have this little treat every couple of hours. So looking forward to the next ...... 🤤

INGREDIENTS

• 25 gm ground pistachio

• 90 gm softened butter

• 35 gm caster sugar

• 110 gm flour

• 30 gm rice flour

• Dash of salt

• Coating:

  • dark chocolate

  • white chocolate

  • chopped pistachio

METHOD

1. Pre-heat oven to 160°C.

2. Grind pistachio finely. Set aside.

3. Cream butter and sugar until light and creamy. You can do this by hand or use an electric beater.

4. Add ground pistachio, flour, rice flour and salt to the butter mixture.

5. Mix well and use your hands to form a smooth dough.

6. Cut the dough into 2. Place dough on a greaseproof baking paper.

7. Roll dough into a flat circle 5mm thick. Use a fork to prick the surface of the dough.

8. Use a small knife to score the dough into 8 wedges.

9. Bake in the pre-heated oven for 30 minutes or until light golden.

10. Cool and cut the wedges at the slits.

11. In the meanwhile, melt the chocolate in a bowl over boiling water. Use a steamer to avoid scalding.

12. Scoop the melted chocolate over the narrow end of the wedge. Sprinkle chopped pistachio over the chocolate. Place the shortbread on the baking paper.