Cranberry pistachio shortbread

 

 

Comments:

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

 

 

 

+

+

=

 

 

Ingredients:

40g   White Rice

60g   Sugar

300g Plain Flour

250g Butter

100g pistachio kernels

100g craisins (dried cranberries)

150g white chocolate melts

 

 

 

Method:

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.