Buttery Pistachio & White Chocolate Shortbread

There’s something about Easter baking that calls for simplicity, warmth, and just a little bit of indulgence—and these Buttery Pistachio & White Chocolate Shortbread biscuits deliver exactly that.

Fresh from the oven, they’re everything you want on an Easter table: soft-centred, delicately crisp on the edges, and rich with buttery goodness. I wanted to keep this recipe classic, letting a few beautiful ingredients shine. Think finely chopped pistachios for a gentle crunch, creamy white chocolate melting into every bite, and a hint of vanilla that ties it all together.

These are the kind of biscuits you make for a slow Easter weekend, perfect alongside a cup of tea, shared with family, or tucked into a little gift box for someone special.

What makes them extra lovely is the texture. Rolled to about 1.5 cm thick, they stay wonderfully tender in the middle, almost melting as you bite into them. The pistachios add a subtle nuttiness that balances the sweetness of the white chocolate, making them dangerously easy to come back to… again and again.

Pistachio White Chocolate Shortbread

Buttery, tender shortbread packed with pistachios and creamy white chocolate.

Ingredients
• 225g softened butter
• ¾ cup sugar
• ½ cup cornflour
• 2 cups plain flour
• Pinch of salt
• 1 tsp vanilla extract
• ¾ cup chopped raw pistachios
• ¾ cup white chocolate

Method

1. Preheat your oven to 150°C and line a baking tray with baking paper.
2. Cream the butter and sugar until light, pale, and smooth.
3. Mix in the vanilla extract.
4. Add the cornflour, plain flour, and salt, mixing until a soft dough forms.
5. Gently fold through the pistachios and white chocolate.
6. Roll the dough to about 1.5 cm thick.
7. Cut into rounds and place on your prepared tray.
8. Bake for around 25 minutes, until set with a light golden base.

Let them cool on a rack - if you can resist long enough.