Pistachio White Chocolate Shortbread Cookies – Lakanto Australia
by Meg Yonson

Swapping regular sugar for Lakanto Baking Blend in these Shortbread Cookies gives them a clean taste, allowing the beautiful vanilla bean to shine through. 

Makes: 16 cookies 


  • 150g unsalted butter, softened 
  • ½ cup Lakanto Baking Blend 
  • 1 ¼ cup plain flour (gluten free if you prefer)
  • 1 vanilla bean, seeds scraped out 
  • 80g vegan white chocolate, melted
  • ½ cup pistachios, finely chopped 


  1. Preheat an oven to 150℃ fan force and line two large baking trays with baking paper. 
  2. Add the butter and Lakanto Baking Blend to a bowl and mix with an electric beater until soft and smooth (about 2-3 minutes). Add the vanilla and beat through. Fold through the plain flour and bring together into a dough. Place mixture into the fridge for 10 minutes. 
  3. Remove mixture from the fridge and place between two large pieces of baking paper and roll out to 0.5cm thick. 
  4. Use a cookie cutter to cut 16 circle cookies (or any shape that you like!). Place onto the prepared baking trays and into the oven to bake for 12-15 minutes, until lightly golden around the edges. Remove from the oven and allow to cool on the trays.
  5. Once cool, spoon over ½ teaspoon amounts of the white chocolate and smear on the cookie. While still melted, sprinkle on the pistachios so they set in the chocolate. 


These cookies will last 1 week in an airtight container. 



Recipe + Food Styling: Meg Yonson

Photography: Luisa Brimble 

Topics: Monkfruit Sweetener Baking Blend