So, as I've mentioned making desserts is not my thing, but occasionally I do like to dabble and then I get obsessed with finding the ultimate perfect recipe.
Therefore when I present a baking recipe you should know its foolproof, as in any fool can make it (i.e me 😂) This time round I didn't rest until I found the best shortbread recipe.
The Scots, who are famed for shortbread, like to have it plain but of course I went and added pistachios and chocolate.
Actually when I go Lebanon I always choose pistachio and chocolate ice cream so I guess this is my favourite flavour combination.
I have also tried this recipe with chopped apricots but it's a little more difficult to slice into rounds. Use any type of chocolate you like, I used 65% cocoa but you can of course use milk or dark.
If your cookie dough is too crumbly add a teeny tiny bit of butter/milk/olive oil but don't add too much or it will get gloopy and you will regret your life.
After much experimentation, I found that adding a bit of cornflour makes the shortbread crumblier, and the perfect cook time for a fan oven is around 10 minutes.
It's best not move them when they are very hot or they will fall apart.
The dangerous thing about cookies once you make them yourself, is that you will forever turn your nose up at shop bought cookies and never be happy with cookies that don't come straight out of an oven.
Oh well, I guess this is a small price to pay for discovering how cookies were meant to exist.
Pistachio and Chocolate Shortbread Cookie Recipe
Delicate shortbreads with lots of flavour
Ingredients
- 1 cup slightly salted butter room temperature
- ½ cup granulated sugar
- 1 ⅓ cups flour
- ⅓ cup cornflour
- ⅓ cup crushed pistachios
- ⅓ cup semi-dark chocolate
Instructions
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Crush the pistachios in a pestle/mortar or sandwich bag, chop the chocolate into small pieces with a sharp knife. Set aside
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Combine the butter and sugar either using a fork or machine
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Sieve the flour and cornflour together, add the salt then add the dry ingredients to the sugar and butter mixture
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Bring all the ingredients together into a dough working it just enough until combined
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Add the chocolate and pistachios evenly throughout. If the mixture is still very crumbly add a teeny bit of milk/butter or regular olive oil
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Roll into a tube like shape and wrap in clingfilm
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Refrigerate for at least 3 hours
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Heat the oven to 180° C (350 F) when you take out the dough
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Slice into approximately 1cm thick rounds and place on baking tray
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Bake for about 10 minutes until slightly golden. Leave to cool then transfer to a serving plate.
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Eat with a nice cup of tea or glass of milk 😋
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