Instructions

1. Pre-heat oven to 170°C/150°C fan assisted and line a shallow rectangle baking tray with a sheet of parchment paper (approx. 25x38cm (10×15 inch)).
2. Combine butter, flour, cornflour and sugar together in a food processor until mixture resembled sand. Add the pistachio nuts and pulse food processor 2 or 3 times to distribute through the mixture.
3. Tip mixture into prepared tray then spread out evenly with the back of a large spoon. Use the flat of your hands to lightly compress and flatten mixture until mostly compacted. Run the back of a large spoon over the surface to smooth.
4. Bake until lightly golden, between 25-28 minutes.
5. Remove from oven and immediately cut into squares with a large sharp knife. Tip: It’s best to do immediately as biscuits are more brittle when cool so may break or crumble when cutting.
6. Leave to cool in tray on a wire rack completely.
7. To dip and decorate biscuits, roughly break white chocolate into a heat resistant bowl and melt in the microwave in short 10-20 second intervals, stirring chocolate in between, until about 80% melted. Stir until residual heat has melted the remaining chocolate. Tip: For easier dipping, use a bowl that’s shallow but deep. A jug will also work.
8. Place a large piece of parchment paper on your surface or a large tray, then dip the corner of the shortbread into the melted chocolate, about halfway. Allow excess chocolate to drip off before setting the dipped biscuit on the parchment paper. Sprinkle with chopped pistachio while chocolate is still wet. Continue until all the biscuits have been dipped. Tip: Towards the end of the chocolate, use a teaspoon to spoon and spread the chocolate on the biscuit.
9. Leave to set at room temperature, or if you want to enjoy them quicker, in the fridge.
10. Store in an airtight container for up to 5 days at room temperature, or can be frozen for up to 3 months.