Pistachio Shortbread Bars

Shortbread

Preheat the oven to 160 °C. Lightly grease a 20 cm square baking tin and line it with baking paper, leaving an overhang on two sides for easy removal.

Beat the butter until softened. Add the sugar and mix until just combined, taking care not to incorporate too much air.

Add the cake flour and mix until the dough resembles coarse breadcrumbs. Bring the mixture together with your hands to form a smooth dough.

Set aside 40 g of the chopped pistachios for decorating. Knead the remaining pistachios gently into the dough until evenly distributed, taking care not to overwork it.

Press the dough evenly into the prepared tin, smoothing the surface with your hands or a small rolling pin. If the dough is sticky, place a sheet of cling film or baking paper over the surface before pressing it flat.

Prick the dough all over with a fork to prevent it from puffing up during baking.

Bake for 35–40 minutes, or until lightly golden across the surface and a deeper golden brown around the edges.

Allow the shortbread to cool in the tin for 5–10 minutes before carefully lifting it out using the baking paper. Cut the shortbread (into 18 bars) while it’s slightly warm; if you wait until it’s cool, it won’t cut easily. Transfer to a wire rack and leave to cool completely.

Chocolate Dip

Place the dark chocolate in a heatproof bowl set over a pan of just simmering water, ensuring the bowl does not touch the water, or melt it in the microwave in 30-second intervals, stirring between each burst until smooth.

Dip one end of each cooled shortbread bar into the melted chocolate. Place onto baking paper and immediately sprinkle with the reserved chopped pistachios. Leave to set completely before serving or storing in an airtight container.