Chocolate, Caramel & Pistachio Shortbread Recipe | Alexina Anatole
Your new go-to shortbread recipe from Alexina Anatole, studded with dark chocolate, pistachio and shards of homemade caramel.
Ingredients
- 200g (7oz) unsalted butter, softened
- 100g (3½oz/½ cup) caster (superfine) sugar
- ½ tsp vanilla bean paste (or extract)
- 300g (10½oz/scant 2½ cups) plain (all-purpose) flour
- ½ tsp fine sea salt
- 40g (1½oz) dark chocolate, coarsely chopped
- 50g (2oz/⅓ cup) shelled pistachios, coarsely chopped
- 100g (3½ oz/½ cup) granulated (or caster/superfine) sugar
- 1 egg white, lightly whisked
- 50g (2oz/¼ cup) demerara (turbinado) sugar
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