This is a really easy recipe that gives you decadently buttery and chocolatey shortbread — the perfect match for a cup of tea or coffee. I would highly recommend using Cotswold flour’s maizebite flour, you can taste the difference in this recipe when paired with high quality butter and brown sugar. For more delicious baking recipes, visit Trisha’s baking blog.
Dark Chocolate and Pistachio Shortbread
Ingredients
170g butter, room temperature & softened
55g golden caster sugar
30g Muscavado sugar
200g Cotswold Maizebite flour, sieved
2 tbsp cocoa powder
100g dark chocolate
100g green pistachios, chopped
Buy the flour:
Dark Chocolate and Pistachio Shortbread
This is a really easy recipe that gives you decadently buttery and chocolatey shortbread — the perfect match for a cup of tea or coffee. I would highly recommend using Cotswold flour’s maizebite flour, you can taste the difference in this recipe when paired with high quality butter and brown sugar. For more delicious baking recipes, visit Trisha’s baking blog.
Ingredients
170g butter, room temperature & softened
55g golden caster sugar
30g Muscavado sugar
200g Cotswold Maizebite flour, sieved
2 tbsp cocoa powder
100g dark chocolate
100g green pistachios, chopped
Method
- 1. In a bowl mix together the sugars and butter until thoroughly integrated
- 2. Add in the flour, cocoa powder, 50g pistachios and mix until all ingredients come together to make a dough.
- 3. Roll the dough into a long 3-4cm wide log and wrap in greaseproof paper – then place in the freezer for at least 1 hour. This allows the butter to cool fully – which is super important. If the butter is not fully cooled, once you place it in the oven the butter and sugar will melt too fast and cause flat, thin shortbreads which not only won’t look as good, but also will lack and buttery thickness of a proper shortbread.
- 4. After the hour of freezing is over, preheat the oven to 185 degrees celsius and take your dough out of the freezer. Cut the log very slowly and gently (so it doesn’t crack – if it cracks leave it for 5 minutes (no longer) to thaw slightly which will make cutting easier) into 1 cm thick slices and place 3cm apart on a baking tray lined with greaseproof paper.
- 5. Bake for 12-15 minutes on the middle shelf until cooked through, then take out and don’t touch! Allow them to cool – cooling hardens them slightly, which makes them easier to move.
- 6. While cooling, place water in a pot on a medium heat and place a heatproof bowl over the pot – it shouldn’t touch the water. Add in your chocolate, and stir until fully melted. Take off the heat.
- 7. Dip each biscuit into chocolate and place on a drying rack and then sprinkle on the rest of the pistachio on your biscuits.
Thank you to Trisha (@mysugarthumb) for this amazing recipe.
If you’d like to see more of her delicious recipes, please visit her baking blog!