Dubai Chocolate Shortbread

I am not one to follow trends, moreoever I feel I am a free spirit, eager to push boundaries and stay unique. But when @twiggstudios and I cam across the ubiquitous Dubai Chocolate Bar, we just had to make it our own. Always fans of millionaires shortbread, we created this hybrid and goodness me, Potentially the best thing we have eaten this year!!!

A bold statement but make it and see exactly what I mean….

Kataifi Pastry is the key to this bake, that crispy, crumbly crumb, toasted and golden is a layer of pure, indulgent joy..

Mixed with Pistachio cream, I will admit this is not without expensive ingredients, but it more than makes up for it on flavour and texture

Taking your time over each layer is key to that separation when you bite, there is no satisfaction like it..

Definitely a showstopper of a bake, move aside Dubai Chocolate Bar…. This shortbread is a whole new level

Just look at those layers..

And if this is not evidence enough, my single bite turned into half an entire slice…

dubai chocolate bar, kataifi, millionaires shortbread, chocolate shortbread, traybakes, sheet bakes, chocolate recipes, pistachio, pistachio cookies

Yield: 8-10

Author: Suze Morrison

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Dubai Chocolate Shortbread

Prep time: 60 MinCook time: 50 MinInactive time: 4 HourTotal time: 5 H & 50 M

I am not one to follow trends, moreoever I feel I am a free spirit, eager to push boundaries and stay unique. But when @twiggstudios and I cam across the ubiquitous Dubai Chocolate Bar, we just had to make it our own. Always fans of millionaires shortbread, we created this hybrid and goodness me, Potentially the best thing we have eaten this year!!!A bold statement but make it and see exactly what I mean….

Ingredients

Pistachio Shortbread

• 225g unsalted butter softened
• 160g plain flour
• 20g custard powder (like birds)
• 85g ground almonds or pistachios
• 85g coarsely chopped flaked almonds or pistachios
• 150g granulated sugar
• 1/2 tsp fine salt
• 1/4 tsp vanilla bean paste
• 1/4 tsp pistachio extract (optional

Pistachio Kataifi Filling

• 130g kataifi pastry
• 30g butter
• 150g pistachio cream (we used a ready sweetened one)

Chocolate Layer

• 220g dark chocolate
• 2 tsp coconut oil
• 50g white chocolate
• ½ tsp coconut oil

Instructions

1. Preheat the oven to 160c fan
2. Whip together the butter and sugar until pale then add the flour, ground almonds, custard powder and salt and mix to combine. Add the pistachio extract and vanilla bean paste and mix. Add in the roughly chopped pistachios and mix so they are evenly spread in the dough.
3. Spread out the shortbread dough into a lined 8inch round tin and press down
4. Bake for approx 50 minutes. Leave to cool.
5. To make the kataifi filling
6. Using scissors cut up the pastry into small strands.
7. Melt the butter in a pan then add the broken up pastry and stir to toast it until golden. Add into a bowl to cool.
8. Mix in the sweetened pistachio cream so the pastry is completely coated.
9. Spread the filling on top of the shortbread.
10. For the chocolate topping.
11. Melt the dark chocolate and 2tsp coconut oil and stir to combine, pour over the shortbread and shake to smooth. Melt the white chocolate and ½ tsp Coconut oil and transfer to a piping bag. Drizzle over the dark chocolate layer and swirl with a toothpick. Set in the fridge for 4 hours to harden before cutting into triangles and devouring.

https://gourmetglow.co.uk/recipes/dubai-chocolate-shortbread

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