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Pistachio White Chocolate Shortbread
Total time
40 min
$ $ $


Nothing's better than a cup of tea and some simple and delicious shortbread


Serves 10


Step 1
Whisk the butter and sugar together in a bowl until light and fluffy; the airier the butter and sugar, the crispier the shortbread
Step 2
Cut open the cardamom pods and finely chop the seeds
Step 3
Zest the lemon and add the zest along with the cardamon seeds to the butter and sugar before adding the flour and mixing into a dough
Step 4
Roll the dough into a sausage shape, wrap in clingfilm and refrigerate
Step 5
When the dough is cold enough to cut easily, slice to the desired thickness
Step 6
Put the biscuits on a baking tray lined with greaseproof paper, sprinkle with caster sugar and bake in the oven for 25 minutes at 180ΒΊC
Step 7
Break up white chocolate into a bowl and place over a pan of hot water to melt without burning. Finely chop the pistachios
Step 8
Dip the biscuits in the melted white chocolate and the sprinkle over chopped pistachio
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