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Buttery, melt-in-your-mouth Scottish shortbread cookies packed with chopped pistachios and dipped in rich dark chocolate, using a simple slice-and-bake method.

  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 18 cookies 1x

Ingredients

Scale
  • 2 sticks salted butter (227g), room temperature
  • ½ cup granulated sugar (100g)
  • 2 cups all-purpose flour (250g)
  • 1 cup shelled pistachios (120g), roughly chopped
  • 4 oz dark chocolate (113g)

Instructions

  1. Put the room-temperature salted butter in a mixing bowl and beat it lightly with a wooden spoon to soften.
  2. Add the granulated sugar and beat together with the butter until combined; avoid over-mixing to prevent adding air.
  3. Add the all-purpose flour and mix until it forms clumps and looks like chunky breadcrumbs. Then use your hands to bring it together into a smooth dough.
  4. Roughly chop the pistachios and fold two-thirds into the dough evenly. Save the remaining pistachios for topping later. Knead gently to distribute without overworking.
  5. Shape the dough into a log approximately the thickness of a paper towel roll. Wrap tightly with plastic wrap and roll slightly to smooth edges into a neat cylinder.
  6. Chill the dough log in the fridge for at least 1 hour or up to 3 days until firm.
  7. Preheat oven to 340°F (170°C) and line a cookie sheet with parchment paper.
  8. Unwrap the chilled dough and slice into ½-inch thick rounds with a sharp knife. Place slices spaced apart on the prepared cookie sheet.
  9. Bake the cookies for 12 to 18 minutes, watching for edges to turn a soft golden brown but overall pale to avoid overbaking. Cool on the sheet for 10 minutes then transfer to a wire rack to cool completely.
  10. Chop the dark chocolate and melt gently in the microwave in 30-second bursts, stirring between bursts, until smooth.
  11. Dip each cooled cookie halfway into the melted chocolate, set it on parchment paper, and sprinkle with the reserved chopped pistachios. Optionally, add a tiny pinch of sea salt on top.
  12. Allow the chocolate coating to set completely before serving.

Notes

Always use real dark chocolate for dipping rather than chocolate chips, as chips contain stabilizers that prevent smooth melting., For a shiny, crisp chocolate coating, consider tempering the chocolate; this can be done easily in the microwave without special equipment., Cookies can be stored in an airtight container at room temperature for up to two weeks., Unbaked dough can be tightly wrapped and frozen for up to 3 months; thaw overnight in the fridge before slicing and baking., Individual cookie slices can also be frozen and baked from frozen with an added 2-3 minutes to baking time.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 12-18 minutes
  • Category: Dessert
  • Cuisine: Scottish

Nutrition

  • Serving Size: 1 cookie
  • Calories: 238 kcal
  • Fat: 16 g
  • Carbohydrates: 21 g
  • Protein: 3 g