Clean Food Recipes

Chocolate-dipped pistachio shortbread

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.


1 cupunsalted butter 

• 1 cup pistachios

• ½ cup brown sugar/demerara 

• 1 tsp vanilla extract

• kosher salt

• 2 cups flour

• 1 cup dark chocolate


• 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.

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