May 28, 2014

Chocolate Pistachio Shortbread

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These simple biscuits taste delicious, crumble into your mouth with the first bite and this recipe makes lots. Lots for sharing or for a sumptuous movie night in. 

Pistachios are a great nut, one of my favourites and I always enjoy the fact that you have to work for them a bit, prising open those shells can be annoying (and quite frankly painful after while) but they make you work for a delicious, very addictive, and pretty pinky green centre.

This recipe is from the cookbook that accompanies the book Chocolate. The author, Joanne Harris compiled all her favourite recipes from the book and more into this tiny little kitchen companion. A well worth purchase for any chocolate lover.

For these simple biscuits you will need..

120g of pistachio nuts (weigh them with shells on, before you shell them)
150g softened butter
75g caster sugar
200g plain flour
20g cocoa powder
1 egg yolk
icing sugar for rolling out and decorative dusting 

The dough is pretty delicate so it will be a mixture of rolling out with the help of a lot of icing sugar and pushing into shape with your hands. Then using a cutter of your choice. I chose a traditional one with a serrated edge, cut as many biscuits as you can fit out of your fragile dough. 

Bake in the oven at 180C for 10 minutes, depending on the tendencies of your oven watch them as they will burn easily and in a flash. 

Once done, leave them on the baking tray to finally set for about 10 minutes, then carefully remove and pile high onto a plate and dust liberally with icing sugar to enjoy with a big mug of tea. 

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