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.
- 240g (2 cups) cake flour
- 100g shelled pistachios, roasted
- 200g salted butter, softened
- 52g (60ml) caster sugar
- milk or water, as needed
- 200g The Kate Tin Dark Baking Chocolate
- icing sugar, for dusting
- 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.
- TIP: If you’d like the shortbreads to be greener, simply add a few drops of green gel food colouring.
