Desserts
Chocolate Pistachio Shortbread
Recipe by Tiffin and Tea
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Delicious buttery, tender Pistachio shortbread dipped in milk chocolate and sprinted with salt.
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- 115g Unsalted Butter
- 70g Caster Sugar
- 1 Egg
- 180g Plain Flour
- 115g Pistachios slices
- 175g Milk Chocolate, melted
- Flaky Sea Salt
Utensils
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Step 1
In a bowl, combine the butter and sugar and beat till combined.
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Step 2
Add the Egg and beat till just combined.
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Step 3
Stir in the flour and Pistachios.
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Step 4
Turn on to a work surface and gently roll into 2 sausage shapes.
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Step 5
Wrap in cling film and place in the fridge for 2 hours.
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Step 6
Preheat the Air Fryer to 170C.
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Step 7
Cut the shortbread into rounds around 1/2 inch thick.
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Step 8
Air fry for 8 – 10 minutes.
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Step 9
Once slightly cooled, dip into Chocolate and sprinkle over some Salt.
