Pistachio and dark chocolate dipped shortbread

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Recipe's preparation

Shortbread dough

Place pistachios into the TM bowl.  Chop 3 seconds Speed 4.  Set aside

Add 60g rice to TM bowl.  Mill 1 minute speed 10.  Set aside

Add 130g sugar to tM bowl. Mill 4 seconds speed 10.

At this stage make a choice whether to use premade butter, or now make your own.  If making your own remove sugar and set aside.  If using premade, add cubed butter to the sugar already in the bowl.

Cream butter and sugar.  2 minutes speed 4.  At 1 minute scrape sides of the bowl, then continue.

Add 300g plain flour.  Mix 30 seconds speed 4.

Turn mixture out onto Thermomat or lightly floured surface. Flour your hands and flatten dough slightly.  Sprinkle with pistachios and fold through using a kneading style method with your hands.

I've used a shortbread mould.  If you don't have one, shape your shortbreads by 1) rolling into a log and slicing them or 2) roll out the dough and use cookie cutter.

Bake at 150 degrees for 20-25 minutes.

 

Rinse and dry the Thermomix bowl.  Add chocolate and chop 10 seconds speed 10.

Cook 37 degrees speed 3 for 4 minutes.  Check if it is melted enough and repeat if needed.

Find a suitable small bowl and pour melted chocolate in and dip cooled shortbreads.  Place on aluminium foil and pop in the fridge to set.