Pistachio & Turkish Delight Choc Dipped Shortbread
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
- 210g/7ozs butter (use the best butter you can find)
- 90g/3ozs. caster or superfine sugar
- 230g/8ozs. plain all purpose flour (plus extra for rolling)
- 60g/2ozs. rice flour
- 1/4 cup finely chopped pistachios
- 150g/5ozs. white chocolate
- 2-3 cubes Turkish Delight
Step 1 - Preheat oven to 150C/300F and line 2 baking trays with parchment. Cream the butter and caster sugar together until light and fluffy (around 3 minutes). Mix in the flour and rice flour until just combined.
Step 2 - Flour a board and roll out into a large rectangle. I find it easier to divide the dough in half and do it in two lots. Sprinkle the ground pistachios on top and roll them nuts in. Cut into rectangles or whatever patterns you like. Gently lift onto the parchment and bake for 20-25 minutes. Cool completely.
Step 3 - Melt the white chocolate and dip the cookies into the chocolate (I use a spoon as well). Using a pair of scissors cut little pieces of Turkish delight and attach while the chocolate is still setting.