Chocolate Shortbreads Recipe

Chocolate Shortbread Ingredients:
260 g All-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 tsp Salt
230 g Unsalted Butter @ room temperature
200 g Granulated Sugar
1 tsp Vanilla Extract
2 large Egg Yolk

Glaze:
200g Semi Sweet Chocolate, chopped
50g Pure Unsalted Butter
100g Pistachios Nuts, roasted and chopped


Method :

1)   Preheat oven at 180 degrees C with the rack in the centre of the oven.
2)   Lightly buttered two(2) 8"- 9"removable bottom tart pans.
3)   Sift flour, cocoa powder and salt in a bowl.
4)   Beat butter and sugar until smooth, about 2-3 minutes.
5)   Beat in vanilla extract and egg yolk and mix well.
6)   Add-in sifted flour cocoa mixture till a dough formed.
7)   Divide the dough into even portion and press it onto the pans evenly.
8)   Bake for 20 - 25 minutes or until the shortbread in a firm touch.
9)   Melt the chocolate and butter in a stainless steel bowl placed over a
      saucepan of simmering water.
10) Immediately, upon removing the shortbread from the oven,
      pour the warm chocolate glaze over the shortbread.
11) Using a spatula evenly spread the glaze to within 1/2" of the edge
      of the shortbread.
12) Sprinkle with the chopped pistachios and press them gently.
13) Let the chocolate shortbread cool completely on the wire rack then cut it.

Note: This recipe is for two(2) 8"- 9" size tart pan.