Sometimes the simple things are the best, thats why these pistachio white chocolate shortbread cutouts are the best!
No need to complicate things, keep things simple. This recipe has only 6 ingredients, most of which you may have in the cupboard already.
Rich, buttery and perfectly crumbly – the only way shortbread should be! These are studded with pistachios and white chocolate chips, two flavours which work really ell together alone, when combined in a shortbread, end with a very basic but incredibly decadent treat.
I got the inspiration to make these from Pinterest (but I can’t find the pin now) and also from a cake I made, which you’ll see sometime soon (keep your eyes peeled).
Anyway, let’s get started, shall we?
175g Plain flour.
60g Granulated sugar.
Pinch of salt.
100g white chocolate chips.
70-100g pistachios, chopped.
Before you get into the recipe, you’ll want to do some prep work. Weigh up the ingredients, line a baking tray with parchment paper and get any equipment you may need like a mixing bowl or food processor ready.
Into the food processor place the the flour, salt and butter. Then pulse until they have combined and the mixture should have a sandy look about it, this is perfect.
Go ahead and add in the granulated sugar and pulse until the mixture starts to come together, try your best not to let the dough develop too much (otherwise, it’ll become overworked).
Lightly flour your work surface and transfer the dough onto the floured surface. Add the chocolate chips and pistachios, then briefly work them into the dough, the less you work the dough, the better. You want the inclusions to be fairly distributed throughout the dough.
You will want to take the dough and get into a thick disk shape, then wrap it in clingfilm and place in the fridge for 45-60 minutes.
Once the dough has had some time in the fridge, flour your work surface and remove the dough from the fridge. Take your rolling pin and proceed to roll the dough out until its around 1cm in thickness. It’s also the ideal time to preheat your oven to 190˚c/375˚f.
Take a 1.5-2 inch square cookie cutter and cut out as many as possible from the first roll. I recommend that you only re-roll the dough only once, as after that the dough becomes overworked.
Now you can take your lined baking tray and place the cut outs onto it, I managed to get 15 on my tray but that amount will vary for you. In saying this, my baking tray is just a standard size, yours may be bigger or smaller.
Bake in your preheated oven for 20-25 minute or until they start to go a nicely baked colour around the edges.
Once baked, allow to cool down and enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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