Pistachio Baileys Shortbread With A Chocolate Baileys Glaze
User Reviews
5
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Cook Time
12 mins
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Total Time
12 mins
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Servings
14 lots
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Calories
322 kcal
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Course
Dessert
Pistachio Baileys Shortbread With A Chocolate Baileys Glaze
Description
The Pistachio Baileys Shortbread is made by creaming softened unsalted butter with caster sugar until light and fluffy, then incorporating orange juice and Baileys Irish Cream. A mixture of plain flour, rice flour, roughly chopped pistachios, a pinch of salt, and ground mixed spice is combined to form a soft dough, which is chilled before rolling and cutting. The dough’s flours contribute to a tender crumb with a delicate texture where the pistachios add natural crunch and nutty flavor.
Once shaped and chilled, the shortbread is baked at a moderate temperature until lightly golden, signaling a crisp exterior with a soft, sandy interior. The addition of orange and Baileys imparts aromatic citrus and creamy Irish cream flavors, enriching the classic shortbread base. After cooling, the cookies are finished with a chocolate Baileys glaze made from melted milk chocolate mixed with Baileys, which adds a glossy, boozy coating that balances the nutty and buttery elements.
This shortbread serves well as an indulgent teatime treat or a festive dessert. The dough can be frozen after cutting to bake fresh later. The layering of flavors and textures provide a nuanced experience combining richness, sweetness, and a hint of spice.
Ingredients
- 250 g (8.8oz) unsalted butter softened
- 100 g (3.5oz) caster sugar
- orange juice juice of 1/2 orange
- 4 tbsp baileys
- 250 g (8.8oz) plain flour
- 125 g (4.4oz) rice flour
- 5 tbsp pistachio roughly chopped
- salt pinch
- 3/4 tsp mixed spice ground
- pistachios dust
For the chocolate Baileys glaze:
- 100 g milk chocolate
- 1-2 tbsp baileys
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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