Scottish Shortbread with Chocolate and Pistachios

But, you see, I really like my recipe for English Shortbread with Pecans, and I didn’t expect to like the Scottish Shortbread more. But I do. I really do.

Seriously, I have found a new love. It’s not uncommon for me to sit down in the afternoon at the computer with a cup of tea and a “finger” of shortbread. Only to find myself getting up for a second piece. And then desiring a third! Oh my!

Good grief! I hope you have more restraint than I do!

More Shortbread Recipes

Ingredients for Scottish Shortbread with Chocolate and Pistachios

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Instructions for this Recipe

Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand. Please note that this recipe makes a lot of cookies. Feel free to halve the recipe, if desired.

Prepare the Ingredients

With a nut chopper or sharp knife, finely chop the roasted pistachios.

I prefer a finer chopped nut vs a course chop. But you don’t want to chop it so fine as to make a meal.

Using a sharp knife and cutting board, chop the Belgian chocolate into small pieces and place in a microwave-safe bowl. Set aside until ready to melt.

Make the Shortbread

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 1 minute or less. Mix in the vanilla extract.

I like the addition of brown sugar versus my other shortbread recipes which use powdered sugar. To me, this makes a denser cookie vs one that is light and crumbly. 

Add 3 1/2 cups of the all-purpose flour to the creamed butter mixture. Mix on low speed until the dough comes together. Scrape the sides of the bowl and add up to one more cup of flour until the mixture forms a soft dough.

Place dough on a lightly floured surface and turn so that both sides have flour on them. Using a rolling pin, roll dough to 1/2″ thickness, trying to keep the dough in a square or rectangle shape for the least amount of waste.

Prick the dough with a fork or a roller docker.

With a pastry cutter, cut the dough into 1″ x 2″ bars or “fingers.” Transfer pieces to a baking sheet that has been lined with parchment paper or a silicone baking mat. Place the cookies about 1 inch apart.

I read online that traditional Scottish Shortbread is sometimes decorated on the short ends with the tines of a fork. If you’d like to take the extra time to do this, it adds just a bit to the cookie. (See my photos at the beginning and end of this post.)

Bake in preheated oven until edges begin to turn lightly brown, about 17-20 minutes. Remove from oven and transfer cookies to a wire cooling rack. Allow to cool.

*If so desired, you may stop at this point, for a more simple cookie with no chocolate or pistachios. Sometimes, this is what I want. Think Walker’s Shortbread Fingers. This also works very well when using a shortbread mold.

Use the best dark chocolate that you can find. I like to use Belgian Dark Chocolate Chunks that I purchase at our local Aldi store. Do not buy a product that has more than 70% cocoa or it may be too bitter for the shortbread. I believe the Belgian chocolate chunks that I buy are 67%.

Place the prepared bowl of chocolate in the microwave and cook for 30-35 seconds at a time, stirring after each one. Continue to heat and stir until the chocolate has just melted.

It’s okay if there are a few chunks of chocolate in the bowl, as this will continue to melt as the chocolate returns to room temperature.

Once out of the microwave, stir often until the chocolate is completely smooth and has slightly cooled. Vigorous stirring will make the chocolate glossy and shiny.

Decorate the Shortbread

Begin decorating the shortbread after it and the chocolate has cooled to room temperature.

Dip ends of shortbread “fingers” into the chocolate and spread the chocolate with a knife until the cookie is coated as you desire.

Return cookies to the wire rack to allow the chocolate to set. Sprinkle chocolate ends with chopped pistachios. Repeat until all of the shortbread has been decorated.

You’ll want to sprinkle the pistachios on the chocolate before it has set up. I liked to finish dipping 5-7 shortbread pieces in the chocolate before sprinkling them with the pistachios. 

This recipe will make approximately 48 cookies. Store cookies once the chocolate is good and set in a covered container using waxed paper between the cookie layers.

Serve Scottish Shortbread with your favorite tea or coffee.

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