Chocolate & Pistachio Shortbread

Method:

• Begin by preheating the oven to 177 degrees (gas mark 4)
• Line a large tray with baking paper and set to one side
• Remove the shells from the pistachios. Add the nuts to a food processor and process until a fine, flour-like crumb is formed
• Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
• Add all of the dry ingredients, apart from the dark chocolate. Using clean hands, bring everything together to create a dough
• Put the dough in the fridge and allow to rest. This will take around 30 minutes
• Remove the dough from the fridge. Using a rolling pin, roll out on a lightly floured surface around 10mm thick
• Using a 40mm circular cutter, cut the dough in to 12 circles
• Place the circles of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
• Once baked, remove from the oven and set to one side
• Once the shortbreads have cooled, add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
• Decorate with melted chocolate and pistachios for a final flourish

This recipe serves 12.