cranberry + pistachio shortbread
 
Prep time
Cook time
Total time
 
this is for the non thermomix readers out there
Serves: 12
What you'll need
  • 100g rice flour
  • 75g dried cranberries/craisins
  • 50g pistachios (shelled, unsalted)
  • 250g butter, cold and cubed
  • 100g caster sugar
  • 200g plain flour
  • dash vanilla extract/essence
  • icing sugar to serve
Instructions
  1. Roughly chop cranberries and pistachios.
  2. Place caster sugar, rice flour, butter, plain flour and vanilla in food processor or kitchen aid and mix together for at least 1 minute.
  3. If you want to go old school rub your butter into the flours with your finger tips before adding sugar and vanilla.
  4. Add in cranberries and pistachos and using your hands or a wooden spoon ensure they are evenly distributed throughout the mixture.
  5. Divide your mixture into 2 equal balls 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.
  6. You can also just refrigerate your dough at this stage by just forming into a ball, wrapping well in gladwrap and refrigerate it for later in the day or freeze for another day.
  7. 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.
  8. 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.
  9. 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/