Pistachio Millionaire Shortbread
This Pistachio Millionaire Shortbread has a pistachio shortbread base, homemade caramel and is topped with Pistachio Cream white chocolate.
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Pistachio Millionaire Shortbread
Pistachios are absolutely everywhere at the moment. Whether it’s pistachio flavoured bakes, duabi chocolate or pistachio cream, there is just no getting away from them. So I thought it was time to jump on the bandwagon and create my Pistachio Millionaire Shortbread.
Millionaire Shortbread is one of my absolute favourite things to bake and eat. From the soft, crumbly shortbread, to the homemade caramel and the chocolate topping it is just utterly delicious.
I already have so many different millionaire shortbread recipes and flavours on my blog including Peanut Butter Millionaire Shortbread, Battenberg Millionaire Shortbread and Apple Crumble Millionaire Shortbread.
For this Pistachio Millionaire Shortbread, I went with a similar recipe, just adapting it to incorporate the pistachios.
Pistachios
In this recipe, I used shelled pistachios. I bought a pack of them from the supermarket, but they were pretty pricey. So, as an alternative, you can buy pistachios and shell them yourself. It is super easy to do.
To remove the shells from the pistachios, add them to a pot of water and boil for around 3 minutes. Drain the water and rub the pistachios with a dry, clean towel. This will help soften the shell and make it easier to remove.
Homemade Caramel
When it comes to the caramel, please, please, please make your own. If you buy a caramel like Carnations, it won’t set. So, once you have added your chocolate topping and try to cut into them, the caramel will just splodge everywhere.
Caramel can be pretty daunting, but it is so worth it. This recipe for caramel will give you a caramel that will set. So, when you cut into your millionaire shortbread, it will hold its shape and won’t splodge everywhere.
Related Recipes
Peanut Butter Millionaire Shortbread
All the ingredients need to be added to a saucepan on a low heat. Stir until the butter is melted and the sugar has completely dissolved. You will know the sugar has dissolved because the bottom of the pot won’t feel grainy as you mix the mixture.
The one thing about making your own caramel is that you need to keep stirring it until it is ready. If you stop for even a minute, you risk the caramel burning. If you see brown or black flecks through your caramel, then it has burned. Don’t worry, though, it can still be used. Just keep going and keep stirring. If there are just a couple of flecks, you can either just leave it as it is, or you can pass the caramel through a sieve before adding it on top of your shortbread.
Chocolate Topping
To make the chocolate topping pistachio flavoured, I added pistachio cream to white chocolate. The pistachio cream mixed with the white chocolate gives the chocolate a lovely pistachio green colour and also the flavour of pistachios.
You can make your own pistachio cream using my recipe, or you can buy it in the supermarket.
I wouldn’t recommend mixing the pistachio cream with milk or dark chocolate. If you would rather, though, you can use milk or dark chocolate on top.
Alternatives
You can use any type of nuts you want in this. Why not replace the pistachios with hazelnuts and add Nutella or white hazelnut spread to the chocolate instead.
Top with milk or dark chocolate instead.
Equipment
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Pistachio Millionaire Shortbread
Ingredients
For the Pistachio Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 250 g Plain Flour
- 125 g Shelled Pistachios
For the Caramel
- 397 ml Condensed Milk
- 50 g Caster Sugar
- 75 ml Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 300 g White Chocolate
- 100 g Pistachio Cream
Instructions
To Make the Pistachio Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the caster sugar, butter and flour to a large bowl and mix until a dough is formed.
- Add in the pistachios and mix until they are evenly distributed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden. Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel, put the condensed milk, sugar, golden syrup, and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick, pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping
- Add the chocolate and pistachio cream to a heatproof bowl and melt in 20-second bursts, stirring in between, until it is smooth and completely melted.
- Pour the chocolate over the top of your caramel and smooth.
- Put it back into the fridge until the chocolate has set. Once the chocolate has set, remove from the tin and cut into individual slices.
Notes
- This Pistachio Millionaire Shortbread will last up to 7 days in the fridge or in an airtight container.
- I made my own pistachio cream.