Posted in Recipes on 28.06.2018
Pistachio and White Chocolate Shortbread
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 30 cookies (approx.) Print recipe?
I think I have a cookie addiction. That’s a thing right? I try to balance developing new recipes between sweet and savoury but when it’s sweet I naturally migrate to cookies and have to tug myself in a new direction to make something other than ALL.THE.COOKIES.
I mean, they’re just SO amenable. Perfectly proportioned. Can be eaten with one hand (cup of tea in the other – mandatory). They’re usually pretty quick and simple to knock up a (double) batch. And you can add all kinds of flavours to take the basic ingredients into something you almost need to be alone in a room with – just you, the cookie and some Barry White music.
Anyone else think of food in an adult but purely consensual way?
The cheese stands alone huh? ?
Nuts are another thing I have an addiction to. And pistachios – along with cashews – have to be my favourite. Not for all things – love a crunchy walnut for anything from topping a salad to stir frying with sprouts to tarting up a tart!
For this shortbread the pistachios go IN as well as ON each cookie. If you don’t finely chop them to go in the mixture they become a challenge to roll and cut. Same with the chocolate. But I also wanted you to be able to SEE the nuts and chocolate, not just assume they’re in the mix – hence the extra decoration. Which is also entirely optional if you’re pushed for time and need those cookies right flipping NOW! If that’s the case I totally know where you’re coming from.
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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!
)
And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Pistachio and White Chocolate Shortbread
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 30 cookies (approx.)
Ingredients
- 1/2 cup (50g) shelled pistachios
- 1/2 cup (75g) dairy free white chocolate – chips if you can get them otherwise break the bar into smallish chunks
- 1 cup (150g) vegan spread
- 1/2 cup (80g) coconut sugar
- 2 cups (250g) plain soft flour
Optional topping
- 1 tblsp shelled pistachios – roughly chopped
- few squares of dairy free white chocolate
Instructions
- Preheat your oven to 170 Fan / 190 C / 375 Fan / Gas 5 and line a couple of large baking trays with parchment or silicon mats
- Put the shelled pistachios and white chocolate into a food processor and whizz until very finely chopped. The finer you can get it the easier it is to roll out the cookies! Otherwise you're rolling out round all the lumpy bumpy bits!!
- Set aside while you make the dough. Either by hand using a wooden spoon or in a stand mixer, cream together the vegan spread and coconut sugar till soft and well blended
- Scrape down the sides of the bowl then add the flour and gently mix in
- When nearly all mixed together add the chopped nuts and chocolate and give a final few stirs until all well combined
- Tip the dough out onto a floured surface and roll out to around 1/2 cm thick. Cut into shapes - I used a 6cm / 2 inch round cutter - or cut into fingers with a sharp knife. Gently lift onto your baking trays - you can put them quite close together as they don't really spread
- Using a fork prick a couple of lines of holes into each cookie then pop in the oven and bake for 15 minutes - they should be very lightly golden and still a little soft as they firm up as they cool
- Leave to completely cool
- To decorate simply melt the chocolate in the microwave or over a bain-marie (a dish set over a pan of barely simmering water)
- Drizzle or pipe the chocolate over the cookies, sprinkling with the chopped pistachios every few cookies before the chocolate sets!
- Enjoy!
Some products I used in today's post...
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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