Place rice in TM bowl and mill on speed 9 for up to 2 minutes. Set aside
Place cranberries and pistachios in TM bowl and on closed lid setting pulse on Turbo two times. Set aside.
Place caster sugar, rice flour, butter, plain flour and vanilla in TM bowl and process 20 to 30 seconds on speed 6.
Add in cranberries and pistachos and process for at least 1 minute on closed lid setting and interval speed. I then like to tip out to a big bowl and check the fruit and nuts are distributed evenly. It's just nice to get your hands in and taste the mixture, of course.
Divide mixture into 2 and form each into a flat round on lined baking trays. I like to flatten to just over 1cm in thickness, pinch the edges between two of your fingers and make it look all pretty.
You can also just refrigerate your dough at this stage just form into a ball, wrap well in gladwrap and refrigerate for later in the day or freeze for another day.
Bake in a preheated 160C/300F oven for at least 30 minutes - I left this in for 40 minutes and so it's looking a little golden but try to keep your shortbread as pale as possible.
When it comes out of the oven grab a regular knife and gently trace lines in your biscuit and with a fork make a few pricks in the biscuit around the circle. You don't want your knife to touch the bottom just go half way through your mixture.
Leave to cool completely, dust with icing sugar and serve or wrap up and giveaway.
Recipe by Retro Mummy at https://retromummy.com/2012/11/18/cranberry-pistachio-shortbread/