The Long and Short(bread) of it…

Pistachio and White Chocolate shortbread

“I’ll do it tomorrow.” – The most common thought or statement us mortals throw out there when we decide to procrastinate. We feel that the standard allotted time in a single day (24 hours… 25 if you eat a Bar One) simply isn’t enough to accomplish all that is required of us and even more importantly, all that we want to do.


Even me (said in a Trevor Noah voice…) I am guilty of this, but I feel like we need to change this habit rapidly before it becomes a sad and irreversible reality. At the risk of getting all Ronan Keating, “If tomorrow never comes” (fun fact: a song originally by American country sensation Garth Brooks), tomorrow may actually never come. Life is just too short, it’s really as simple as that. This last week, the city of Durban, the entire country and even some scattered across the globe were reminded of that when a beautiful soul, heart and mind left us very suddenly, leaving a massive hole in the lives of many. Sarah Ann Glenday was only 23. This post is for her and for all of her loved ones in honour of her life, a bright light in a world too often full of darkness. 10313864_10152537561285966_206773657313389336_n

So on a more upbeat note because life’s too short to be sad, and sometimes a little laughter goes a long way, here’s a list of things that are just as short as well:

  1. Weekends. Shout out to that “Sunday Blues” feeling that grips you like an overenthusiastic hook up at the jol.
  2. The expiration dates on many essential grocery items when you live alone (Finish a family-sized block of mature cheddar in a week? Challenge accepted!)
  3. The amount of time when you feel like Rockefeller after payday before your bank account reminds you to politely calm the eff down. You are not Floyd Mayweather, and you certainly can’t afford to spend like it either… (Although, it would be nice?!)
  4. The battery lifespan on my phone that never seems to last a full day (first world problems…)
  5. My patience when telemarketers call me to sell me something I already own. (How can you know my name but not know that I already have the exact thing you want to sell to me? Faith in humanity: minus 5)

Pistachio and White Chocolate shortbread

This week’s recipe is for my Shorty Gone Nuts Cookies. They’re delicious, buttery shortbread biscuits with pistachio morsels and a white chocolate coating. They’re perfect for tea, midnight snacks and emotional eating. Ha. White Chocolate and Pistachio Shortbread

You can opt to skip the white chocolate coating if you want. I mean, tempering chocolate is not for errrbody, so if you choose to tap out, I completely understand. That being said, the white chocolate adds an awesome creamy vibe to these buttery crunchy cookies. Just a tip, make a double batch of dough and keep the logs in your freezer. This way, when the cookie monster creeps up on you, you’re ready. Shake and Bake people!

White chocolate and pistachio shortbread

This post is for Ten, who has stuck with me through life and who lent her creative eye to the images for this week’s post. It’s for Kays who reminds me to live in the now and for Faye whose faith and kindness never seems to run out. Yours in Baking, Bitching and immense gratitude, (because “xoxo” was too mainstream and because there’s always something to be grateful for),


Pistachio and White chocolate shortbread

Shorty Gone Nuts Cookies For the Shortbread:

1 cup of Butter (at room temp)

1/2 cup of White Sugar

1 teaspoon of Vanilla Extract

1/4 cup of Corn Flour

1 and 3/4 cups of Cake Flour

1 cup of Pistachios (shelled and unsalted)

For the Chocolate Coating:

1 X 180g slab of White Chocolate (I used Milky Bar)


  1. Cream butter and sugar together and beat in vanilla.
  2. In another bowl combine corn flour and normal flour.
  3. Add to butter mixture with a wooden spoon and mix until dough forms.
  4. Add in pistachios and mix in by hand until evenly distributed in the dough.
  5. Divide in half and form logs and wrap in cling wrap.
  6. Chill in fridge for 3 hours or overnight (if you are freezing these for a later stage, place in freezer).
  7. When chilled and firm, preheat oven to 180 degrees.
  8. Slice dough into circles 1/4 inch thick (any thicker and you lose some of that crunch) and place on baking tray lined with baking paper or a silicone mat.
  9. Bake for 10-12 minutes. I go for a full 12 (I’m dangerous like that).
  10. Allow to cool on tray for 5 minutes before transferring to a wire rack to cool totally.
  11. Temper the chocolate. Don’t know how? Check this out
  12. Dip one side of each cookie in the chocolate and allow to set on baking paper or a silicone mat.
  13. Distribute accordingly amongst friends and family (no one likes a pig. Ha).

Health Hack: Chuck the chocolate, chubby!

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