The Lovely Drawer | Pistachio + Raspberry Shortbread`
I love shortbread. One of my favorite parts about flying home from Europe has always been the snack packs they pass at towards the second half of your flight. Tucked inside is the complete compliment for the hours of video watching you're in the middle of enjoying: grapes, toblerone, kitkats... and, oh, that little packets of delicious buttery shortbread. Tagged along with a cup of coffee, I'm in my happy place.
Teri has taken this classic British tea treat and made a sweet twist on it. I have to say, it can be dangerous to remake such a household recipe.... but the result is amazing. White Chocolate, pistachios & raspberry? Such a good combination that even the Queen may have to add her to the Order of The Guard. Or give her a country or something.
So if you're in the mood for an easy dessert recipe that has a lot of personality, try out this amazing Pistachio + Raspberry Shortbread recipe. Pair it with a cup of tea and a great flick, and, by George, I say you're on to something special.
WHITE CHOCOLATE DIPPED SHORTBREAD WITH PISTACHIO + RASPBERRY
This is a Scottish Classic, often associated with tea and tartan printed tins that promise that all butter, crumbly goodness. I have to say shortbread has been a slow burner for me and in fact I still don't love lots of recipes but this one I do!
I've added a few extras because I just can't bear to leave recipes alone. The pistachios add a bit of crunch, the raspberries give added freshness and that white chocolate makes it even sweeter!
MAKES APPROXIMATELY TEN COOKIES.
1. Pre-heat the oven to 190C/375F/Gas Mark 5
2. Beat the butter and sugar together until smooth.
3. Stir in the flour to form a dough. Turn out onto a floured surface and roll out with a rolling pin until the dough is roughly 1cm/ half an inch.
4. Cut rounds, sprinkle with icing sugar if you'd like and transfer to a lined baking tray. Chill for 20 mins before baking.
5. Bake for 15-20 mins or until pale golden brown and cool on a wire rack.
6. Chop the pistachios and raspberries really finely. You can use freeze dried raspberries if you'd prefer not to keep the biscuits in the fridge.
8. Melt the white chocolate in a heat proof bowl over a saucepan of simmering water or in short bursts in the microwave.
9. Take off the heat and stir in a few drops of pink food colouring until you get your desired colour.
10. Then dip half of each biscuit into the chocolate and sprinkle the chopped nuts and raspberries over the top. Lay out on a plate and chill in the fridge until the chocolate is set.
*images via Teri Muncey for Aspiring Kennedy