Darren’s Pistachio Shortbread
Stand mixers at the ready - it’s Biscuit Week! Darren’s delicate Pistachio Shortbread combines classic shortbread with the nutty sweetness of the ganache, perfectly piped and topped with candied pistachios.
Watch the new season of Foxtel Original series The Great Australian Bake Off Tuesdays 7:30pm on LifeStyle or on demand.
COOKING TIME: 1:30 hours
SERVING SIZE: Makes 12, serves 6
INGREDIENTS
Shortbread
250g unsalted butter, diced at room temperature
100g icing sugar, sifted
½ tsp salt flakes
1 egg white
1 tsp vanilla extract
260g plain flour, sifted
Pistachio Ganache
100g pouring cream
50g slivered pistachios
Pinch salt flakes
100g white coverture chocolate
½ tsp vanilla extract, to taste
¼ tsp almond extract
Caramelised Pistachios
50g caster sugar
1 tbsp water
25g slivered pistachios
Pinch salt flakes
METHOD
Preheat the oven to 180°C fan forced. Line two large baking trays with baking paper.
For the shortbread: Place room temperature butter, icing sugar, and salt to bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined. (Scraping down the sides as needed.) Add egg white and vanilla extract, mix on medium-low until combined. (Scrape down the sides again). Add plain flour and combine on low speed until the dough comes together and is light and fluffy. being careful not to overmix. Transfer to a large piping bag fitted with a star nozzle.
Pipe shortbread approximately 8cm in length and 3cm wide, in a circular / scalloped motion, (it should look like a rope). Evenly space over the two trays. Refrigerate for a minimum20 minutes.
For pistachio ganache: Add cream and pistachios to a small saucepan and bring to a simmer, add vanilla and almond extracts and stir. Remove from heat and allow mixture to infuse.
Meanwhile, using a stick blender with mini chopper attachment, pulse white chocolate until roughly chopped. Add 1/3 of the hot cream mixture to the chocolate and blend until smooth. Repeat, adding 1/3 at a time. Add salt and blend again until fully combined and smooth.
Transfer ganache onto a tray, refrigerate for 15 – 20 minutes.
Bake the Shortbread: Remove from fridge and bake for 15 - 18 minutes or until light golden brown around the edges. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Caramelised pistachio: In a small saucepan, combine the sugar and water, cook over medium heat until golden. Quickly add the pistachios and pinch of salt, stirring to coat evenly. Pour onto to a lined baking tray, set aside to harden.
Assemble the Biscuits: Remove ganache from fridge and place into the bowl of a stand mixer fitted with a whisk attachment, whisk the ganache until smooth. Transfer to a piping bag fitted with a petal piping tip.
Pipe pistachio ganache onto the cooled biscuits in a zigzag pattern. Decorate each biscuit with shards of caramelised pistachio. Select 6 to present.
