Cranberry pistachio shortbread




These shortbreads are delicious. The white chocolate tops off the recipe. The combination of cranberries and pistachios is a US influence.




This recipe is from a Thermomix 'Christmas' cooking class held in Melbourne at the end of 2008










40g   White Rice

60g   Sugar

300g Plain Flour

250g Butter

100g pistachio kernels

100g craisins (dried cranberries)

150g white chocolate melts





Preheat oven to 150 C.  Line rectangular slice tray with baking paper.

Place the rice and sugar into the bowl and pulverise 1 minute on turbo. (Don’t be tempted to shortcut this, you need 1 minute for the texture of the shortbread.)

Add the flour and the butter (chopped) into the bowl, mix for 5 seconds on Speed 5.

Knead the mixture for 40 seconds on Interval setting.

Add nuts and cranberries and with lid in closed position, pulse into mix 4-5 times. This will chop the fruit and nuts a little, but that is OK.

Roll the mix into a log shape with baking paper. Slice into oval shapes and lay on lined tray. Place into a preheated oven and bake for approximately 20-30 minutes.

Once baked allow the shortbread to sit for 10 minutes before moving.

Melt white chocolate in TM bowl at 50˚C for 5 minutes on speed 1.

Dip one end of each cooled shortbread into the melted chocolate and lay on baking paper to chill.