Shortbread cookies, with their buttery richness and melt-in-the-mouth texture, are a classic indulgence. But when you blend them with the nutty biteof pistachios and finish them with a rich drizzle of melted Choclairs, they transform into something special, making them perfect for gifting, as companion to afternoon tea, or a sweet treat just for yourself. So this step-by-step guide will walk you through the process of making pistachio shortbread cookies with Choclairs drizzle. The combination is charming in its simplicity but nuanced in flavor, striking the perfect balance between traditional and modern. Here’s what you need:
Ingredients:
For the shortbread cookies:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup finely chopped pistachios (unsalted, shelled)
For the Choclairs drizzle:
- 12 Cadbury Choclairs Gold candies
- 1 tbsp heavy cream or milk
Method:
- Start by bringing your butter to room temperature. It should be soft enough to press your finger into easily, but not melted.
- Shell and chop the pistachios finely; you can pulse them gently in a food processor, but avoid grinding them into a powder, since you still want some texture.
- Unwrap the Choclairs and set them aside in a heat-safe bowl. Add the cream or milk to the bowl; this will help loosen the caramel and chocolate into a smooth drizzle later on.
- In a large mixing bowl, use a handheld mixer or stand mixer to cream together the softened butter and powdered sugar until pale and fluffy. This should take about 5 minutes. The creaming process is essential to achieve a tender and light crumb in the final cookie.
- Add the vanilla extract and beat briefly until well incorporated.
- Sift the flour and salt together in a separate bowl.
- Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until just combined. The dough will seem slightly crumbly at first but should come together when pressed.
- Gently fold in the chopped pistachios with a spatula or your hands. Their slightly sweet, earthy flavor adds depth and elegance to the otherwise buttery base.
- Turn the dough out onto a clean surface and divide it into two portions. Form each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 1 hour. This helps the dough firm up and makes slicing easier, while also preventing excessive spreading during baking. Alternatively, if you prefer shaped cookies, flatten the dough into a disc, wrap it, and chill. Then roll it out and use cookie cutters after chilling.
- Preheat your oven to 160C or 325F.
- Line a baking tray with parchment paper.
- Slice the chilled dough into rounds about 1/4-inch thick. Place the cookies on the prepared tray, spacing them about 1 inch apart.
- Bake for about 15 minutes or until the edges are just turning golden. Avoid overbaking because the shortbread should be pale and delicate.
- Once baked, remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, melt the Choclairs. Place the unwrapped candies and a tablespoon of cream or milk in a microwave-safe bowl. Heat in 10-second intervals, stirring in between, until the candies are fully melted and the mixture is smooth and pourable. Alternatively, you can melt them over a double boiler, stirring constantly. The result should be a glossy caramel-chocolate sauce with a hint of that signature Choclairs richness.
- Once the cookies are completely cool, lay them out on a wire rack with parchment underneath to catch drips. Using a spoon or piping bag, drizzle the Choclairs sauce over each cookie in a zigzag or circular pattern.
- Allow the drizzle to set for at least 20 minutes at room temperature or 10 minutes in the fridge. If desired, sprinkle a few extra chopped pistachios on top before the drizzle sets for a pretty, textural finish.
Tips:
- Since shortbread relies heavily on butter for flavor, opt for a good-quality unsalted variety.
- Don’t skip chilling. Chilling the dough prevents excessive spreading and enhances flavor by allowing the flour to fully hydrate.