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Remember those shortbread balls with the block of chocolate hidden in the middle we used to make as kids? Try my grown-up pistachio shortbread version – it’s a million times better!
This recipe was sadly one of those that didn’t make it into my book. It was SO hard to cut it out as that melty chocolate middle and buttery biscuit just gave me all the feels. But at least I can share it here! This recipe is a modern riff on those chocolate shortbread balls we used to make as kids. You roll shortbread around a block of chocolate and bake it until the inside is gooey. Did you ever make them? My pistachio shortbread version is obviously loaded with pistachio nuts. I used a really good-quality, dark chocolate in the middle – the high cocoa butter content means it stays liquid and melty so when you bite into it, angels sing!
If you haven’t yet got a copy of my book, you can grab it any Exclusive Books, Bargain Books or online from Loot or Takealot.
Chocolate Pistachio Shortbread Melts
2019-07-01 11:15:31
Yields 35
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
35
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
Line a standard baking sheet with baking paper.
In a food processor, blend the cake flour and pistachios until fine.
Cream the butter and sugar until light and fluffy then add the flour, pistachio mixture.
Add 1 tsp of milk or water to bring the dough together – it should be soft.
Working with 1 tablespoonful of dough at a time, flatten the dough out then place a chocolate block in the centre and wrap the dough around to form a ball.
Arrange on the prepared baking sheet, leaving enough room for a bit of spreading then bake for 20-25 minutes or until firm and just starting to turn golden.
Dust with icing sugar, if desired.
Notes
TIP: If you’d like the shortbreads to be greener, simply add a few drops of green gel food colouring.
