Shortbread cookies are easy-bakes with minimal prep and minimal ingredients. Here’s one recipe that could double as a morning tea/coffee accompaniment as well as a favourite in the kids’ snack box.
Ingredients
• 1 cupunsalted butter
• 1 cup pistachios
• ½ cup brown sugar/demerara
• 1 tsp vanilla extract
• kosher salt
• 2 cups flour
• 1 cup dark chocolate
Method
• Preheat oven to 350 degrees F/175 degrees C. Blend the pistachios and brown sugar in a food processor.
• Add unsalted butter and a pinch of kosher salt and blend again.
• Add the flour in batches and blend until a smooth, paste-like consistency is obtained.
• Wrap the dough and chill for 30 minutes.
• Butter the bottom of a baking tray and place parchment paper over it. Butter over parchment tray and the sides of the tray as well.
• Flatten the dough in the baking tray. Bake for 20-25 minutes until the edges begin to turn golden brown.
• Allow to cool. Cut into bite size pieces.
• Melt chocolate over a pot of boiling water.
• Dip half the shortbread cookie in the dark chocolate and coat with pistachios. Allow to cool in a refrigerator.
• These organic shortbread cookies are best enjoyed as an evening snack with tea or coffee. As a minimal prep, low-calorie recipe, you can enjoy two every day without a second thought.