Ingredients

• 225g (8oz) butter
• 50g (2oz) icing sugar
• 2.5ml (1/2 tsp) vanilla essence
• 225g (8oz) plain flour
• 75g (3oz) plain chocolate, broken into pieces
• 40g (1 1/2 oz) pistachio nuts, skinned and chopped

Tools

• K Beater

Method

1. Lightly grease 2 baking sheets. Preheat the oven to 180°C/350°F/Gas 4. Place the butter and sugar in the Kenwood Bowl and using the K Beater, beat together on speed 1, until light and fluffy.
2. Beat in the vanilla essence. Add the flour and continue mixing on minimum speed until a dough is formed. Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle.
3. Pipe the mixture into 6cm (2. inch) lengths onto the prepared baking sheets, spaced apart to leave room for spreading. Bake for 10 minutes, or until pale golden. Transfer to a wire rack to cool.
4. Put the chocolate in a small bowl over a pan of simmering water and stir until melted. Dip the ends of the fingers into the melted chocolate, sprinkle with pistachio nuts and place on a wire rack until the chocolate sets.

Variation: Pipe mixture into 6cm (2 1/2 inch) diameter rings instead of fingers. Either dip or drizzle tops with chocolate and sprinkle with chopped pistachio nuts.

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