Mix the sugar, butter (keep a few cubes behind)
semolina and flour and knead well to a dough. Add the ginger and the pistachios
towards the end of the process. Roll out the dough and cut in rectangles. Bake
the shortbread 20 minutes at 190 degrees. Allow them to cool down. Melt the
chocolate with the remaining butter in the microwave and drizzle this over the
cookies.
Go to the
shortbread page for various delicious shortbread recipes.
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Beat the
butter with the sugar for a few minutes. Add the eggs one by one, keep
beating. Stir in the flour and the chocolate. Make two rectangular shapes
of batter on a sheet of waxed paper and refrigerate half an hour. Bake
them 25 minutes at 175 degrees Celsius. Slice the cake immediately in thin
slices, put the slices on their side on a sheet of waxed paper. Bake 7
minutes at 150 degrees, turn them and bake 7 minutes more.
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