White Chocolate Pistachio Cardamom Shortbread
White chocolate pistachio cardamom shortbread is a magical and wintry twist on the classic easy bake- done in no time and for sure, a new fan favourite.
Ingredients
- ⅓ cup superfine/caster sugar (70g)
- 5 ounces unsalted butter (pref: Kerrygold) (140g)
- 3 ½ cups all-purpose flour (212g)
- 1 tsp cardamom powder
- 1 cup white chocolate chips (8 ounces)
- ⅓ cup salted, roasted pistachios chopped
Instructions
- Preheat the oven to 280F. Grease and line a loaf pan (mine is 9 x5).
- In a medium bowl, cream the butter, cardamom powder and sugar until pale and well-combined- a stand mixer or hand mixer works best, about 5 minutes. Add the flour until just incorporated and the batter resembles sandy crumbs.
- Pour mixture in the baking pan and press down evenly with a fork.
- Bake 30-40 minutes until pale golden. Allow cool in the pan for 15 minutes. Cool completely.
- Melt the white chocolate over a double boiler or slowly, in 45 second intervals in the microwave, until smooth. Spread over the cooled shortbread and immediately sprinkle with chopped pistachios. Slice and serve!