Biscuits are one of the best things humanity has ever created. I find it incredibly difficult to only eat just one, but genuinely these White Chocolate & Pistachio Shortbread are one of my favourite recipes to have come up with for the blog.
Shortbread should be butter, crumbly and incredibly delicate. The sugar isn’t too heavy here either too and personally I don’t sprinkle sugar over everything at the end either, the chocolate should be more than enough to finish everything off. Serve with a good cup of tea or glass of milk. They’ll keep in a container for a good 4-5 days.
The Best Ever Shortbread
225g Softened Unsalted Butter
110g Caster Sugar
225g Plain Flour
Pinch of Salt
1tsp Vanilla Extract / Vanilla Bean Paste
2 x 100g Bar White Chocolate – I use Menier Cooking Chocolate
50g Shelled Pistachios, roughly chopped
You’ll likely need two large trays to space the shortbread out sufficiently. Line both with greaseproof paper and put to one side. Don’t preheat the oven just yet, the biscuits will need half an hour in the fridge first.
In a bowl combine the butter and the sugar with an electric mixer, or if you’ve got the arm power, by hand.
Sift the flour, cornflour and salt into the bowl and combine with the butter and sugar, adding the vanilla in the process. As it starts to come together into a dough, switch to your hands and combine into a ball.
The key to keeping your shortbread soft, crumbly and exceptionally buttery is that it needs to be worked as little as possible. Place the ball of dough between two sheets of greaseproof paper and roll out. Using the paper will make it easier for you to remove the biscuits and get also get a smooth surface. Aim for 1cm thick and attempt to make the shape you roll it out to as useable as possible.
Peel off the top layer of greaseproof paper and begin to cut out the biscuits, leaving them on the paper for the time being. When you’ve got as many out of the dough as you can, peal away the access dough and begin to lift the biscuits from the paper, use a palette knife if required. Place on a baking tray with some room around them, they’ll expand during the baking process.
Roll out the remaining dough once again and cut out the remaining biscuits. Transfer both trays to the fridge and leave to chill for at least half an hour, an hour if you can. Preheat the oven to 170 degrees fan at this point.
When chilled transfer to the oven and bake 20 minutes, although begin checking from 15. The shortbread should go a very soft golden colour but shouldn’t show any sign of browning. When they’re cooked remove from the oven to cool, but leave on the baking sheets.
To decorate when the biscuits have cooled fully, heat a small pan of water and rest a glass bowl within it. If you plan on dunking the biscuits in the chocolate, don’t go for one too large as it will make it difficult to dip the biscuits in, go for depth if possible!
Break the chocolate into the bowl and melt, stirring regularly.
Take the biscuits one at a time and dunk into the melted chocolate, or use a metal spoon to drizzle the chocolate over the biscuits in a haphazard fashion. Whilst the chocolate is still liquid (on either the dunked or drizzled versions) scatter the finely chopped pistachios. Leave to set on the tray and try to not eat in one big go.