Pistachio Baileys Shortbread With A Chocolate Baileys Glaze

Name: Pistachio Baileys Shortbread With A Chocolate Baileys Glaze
Cook time: 12 min
Total time: 12 min
Yield: 14 lots
Ingredients: 250 g (8.8oz) unsalted butter; 100 g (3.5oz) caster sugar; Juice of 1/2 orange; 4 tbsp baileys; 250 g (8.8oz) plain flour; 125 g (4.4oz) rice flour; 5 tbsp pistachios roughly chopped; pinch of salt; 3/4 tsp ground mixed spice; pistachio dust; 100 g milk chocolate; 1-2 tbsp baileys

User Reviews

5.0

39 reviews

Excellent

Cook Time
mins
Total Time
12 mins
Servings
14 lots
Calories
322 kcal
Course
Dessert

Pistachio Baileys Shortbread With A Chocolate Baileys Glaze

Jasper Henson

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These pistachio baileys shortbread with a chocolate baileys glaze and pistachio dust make a great dessert for Christmas, Valentine's day and even Easter.

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Ingredients

Servings

250 g (8.8oz) unsalted butter, softened
100 g (3.5oz) caster sugar
Juice of 1/2 orange
4 tbsp baileys
250 g (8.8oz) plain flour
125 g (4.4oz) rice flour
5 tbsp pistachios roughly chopped
pinch of salt
3/4 tsp ground mixed spice
pistachio dust

For the chocolate Baileys glaze:

100 g milk chocolate
1-2 tbsp baileys

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Instructions

Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange juice and Baileys. Then add in the flours, chopped pistachios, salt and mixed spice and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour.
Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1hr minimum.
Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough re shape roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
Bake the shortbread for about 12 mins until they are lightly golden.
Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely.
Make the glaze by melting the chocolate and mixing in the bailey.
Dip half of each shortbread cookie into the chocolate Baileys mix, let the excess chocolate drip off, sprinkle on some pistachio dust and let the chocolate harden.
Then dig right in.

Nutrition Information

Show Details

Calories 322kcal (16%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 38mg (13%) Sodium 3mg (0%) Potassium 78mg (2%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 455IU (9%) Vitamin C 0.2mg (0%) Calcium 12mg (1%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 14lots

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	34g	11%
Protein	3g	6%
Fat	19g	29%
Saturated Fat	11g	55%
Cholesterol	38mg	13%
Sodium	3mg	0%
Potassium	78mg	2%
Fiber	1g	4%
Sugar	12g	24%
Vitamin A	455IU	9%
Vitamin C	0.2mg	0%
Calcium	12mg	1%
Iron	1.2mg	7%