Shortbread Pistachio Cookies Recipe UK (with Chocolate Drizzle)
Rated 5.0 stars by 1 users
Category
Nuts
Servings
24
Prep Time
20 minutes
Cook Time
30 minutes
Calories
150
These shortbread pistachio cookies are a delightful blend of buttery richness and nutty pistachio flavor, finished with an optional Whitakers milk chocolate drizzle.
Perfect for teatime, gifting, or a sweet treat, this easy recipe yields 24 cookies and comes together in about an hour, including chilling time.
With a crisp texture and a hint of sweetness, they are a pleasing addition to any occasion.
Ingredients
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200g unsalted butter, room temperature
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100g caster sugar (plus extra for dusting)
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1 tsp vanilla extract
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300g plain flour, plus extra for dusting
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150g shelled pistachios, finely ground (see tips)
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Pinch fine sea salt
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50g Whitakers Milk Chocolate, chopped
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½ tsp coconut oil (optional, for smoother melt)
Optional Drizzle:
Directions
Prep & chill
In a bowl, cream together butter and sugar until pale and light (2–3 minutes).
Beat in vanilla extract.
Mix dry ingredients:
Sift flour and salt into the butter mixture, then add ground pistachios.
Fold gently with a spatula until a soft dough forms.
Shape and rest:
Turn the dough onto a lightly floured surface.
Knead briefly to bring together.
Roll into a 3cm-thick log.
Wrap in clingfilm and chill for at least 30 minutes.
Slice & bake:
Preheat oven to 160°C (fan 140°C) / 325°F / Gas Mark 3.
Line two baking trays with parchment.
Unwrap dough and dust with a little flour.
Slice into 1cm-thick rounds.
Arrange 2cm apart on trays.
Lightly press extra chopped pistachios onto each round and sprinkle with caster sugar.
Bake for 12–14 minutes until edges are just turning golden.
Do not over bake.
Cool:
Transfer cookies on parchment to a wire rack.
Cool completely before drizzling.
Melt Whitakers Milk Chocolate and coconut oil in a microwave (10-second bursts, stirring) or over a double boiler until smooth.
Drizzle over cooled cookies using a spoon or piping bag.
Allow to set (approx. 15 minutes).
Recipe Notes
More Delicious Recipes:
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings:The recipe typically yields about 24 delicious servings
Calories per serving:150 calories.
Remember:Please tag #whitakerschocolates with photos of your pistachio-flavoured biscuits.
Grinding pistachios:Blitz shelled pistachios in a food processor for 15–20 seconds until fine but not oily.
Dough firmness: If dough is too soft to slice, chill for an additional 15 minutes.
Uniform slices:Use a sharp, non-serrated knife dipped in flour for clean cuts.
Chocolate drizzle:Add coconut oil to ensure a glossy, pourable consistency.
Variations:Swap half the pistachios for almonds or add a pinch of cardamom for extra warmth.
Serving Suggestions
Serve these shortbread pistachio cookies alongside a hot cup of tea, such as chamomile or Darjeeling, to enhance their buttery, nutty flavor.
They also pair well with a strong espresso or cappuccino for a morning or afternoon treat.
For a dessert spread, arrange them on a platter with fresh fruit like sliced strawberries or orange segments to add a bright, contrasting note.
If hosting, offer the cookies as part of a festive tray with other small bites like brownies or lemon tarts for variety.
For an elegant touch, stack a few cookies in a ribbon-tied cellophane bag as a thoughtful gift.
If you’ve added the chocolate drizzle, let them set fully before serving to ensure a clean bite. Store any leftovers in an airtight tin to keep them crisp for up to 5 days.
How to Store Your Homemade Pistachio Cookies
To store your homemade pistachio cookies, place them in an airtight tin or container and keep them at room temperature, where they wll stay fresh for up to 5 days.
Ensure the cookies are fully cooled before storing to prevent moisture buildup.
If you’ve added the chocolate drizzle, let it set completely before stacking to avoid smudging.
For longer storage, wrap the cookies tightly in cling film or place them in a freezer-safe bag and freeze for up to 1 month.
When ready to enjoy, thaw at room temperature for a few hours to restore their texture.
To maintain their flavor, store the cookies away from strong-smelling foods and keep the container sealed tightly.
