40g White Rice
300g Plain Flour
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.