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Recipes

Cranberry, Orange & Pistachio Shortbread

SERVES
45 shortbreads
COOK TIME
15 minutes
PREP TIME
15 minutes
DIFFICULTY
Easy
Print
Ingredients
  • 250 g unsalted butter softened
  • 1/2 cup raw caster sugar
  • 1 teaspoon finely grated orange zest
  • 2 cups plain flour
  • 1/3 cup rice flour
  • 1/2 cup shelled pistachio nuts roughly chopped
  • 1/2 cup dried cranberries roughly chopped
Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 3 baking trays with baking paper.
  2. Using an electric stand mixer, beat butter, sugar and zest together until light and fluffy. Carefully fold in flours, pistachios and cranberries, stirring with a wooden spoon until mixture is well combined.
  3. Gently bring the mixture together as a smooth dough. On a lightly floured surface, roll dough into two 5cm wide logs (square or round), wrap in plastic wrap and chill in refrigerator for 30 minutes.
  4. Using a sharp knife, cut 5mm thick slices and place on prepared baking trays. Bake in preheated oven for 15 minutes or until shortbread are golden. Let shortbread biscuits stand 5 minutes before lifting onto wire racks to cool.

Cranberry, Orange & Pistachio Shortbread

SERVES
45 shortbreads
COOK TIME
15 minutes
PREP TIME
15 minutes
DIFFICULTY
Easy
Tags Christmas, Dessert
Collections Christmas, Family
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Ingredients
  • 250 g unsalted butter softened
  • 1/2 cup raw caster sugar
  • 1 teaspoon finely grated orange zest
  • 2 cups plain flour
  • 1/3 cup rice flour
  • 1/2 cup shelled pistachio nuts roughly chopped
  • 1/2 cup dried cranberries roughly chopped
Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 3 baking trays with baking paper.
  2. Using an electric stand mixer, beat butter, sugar and zest together until light and fluffy. Carefully fold in flours, pistachios and cranberries, stirring with a wooden spoon until mixture is well combined.
  3. Gently bring the mixture together as a smooth dough. On a lightly floured surface, roll dough into two 5cm wide logs (square or round), wrap in plastic wrap and chill in refrigerator for 30 minutes.
  4. Using a sharp knife, cut 5mm thick slices and place on prepared baking trays. Bake in preheated oven for 15 minutes or until shortbread are golden. Let shortbread biscuits stand 5 minutes before lifting onto wire racks to cool.