These delightful shortbread cookies are a favourite, with the lovely crunch from the pistachios and the wonderful tang from the cranberries. I am often asked to make these and they sell easily at fetes and in cafes which I make them for……and there is no way you can stop at one!
Ingredients:
- 250g unsalted butter, softened
- ½ cup caster sugar
- ¼ rice flour
- 2 cups plain flour
- ¹⁄³ cup pistachio kernels, chopped
- ¹⁄³ cup cranberries (craisins), chopped
Method:
- Preheat oven to 160°C
- Cream butter and sugar until light and creamy
- Sift flours and add to the creamed mixture.
- Mix well, stir in pistachios and cranberries.
- Turn dough onto a lightly floured surface and knead gently to form a soft ball.
- Cut dough in half and roll into a smooth log shape.
- Wrap in baking paper and place in the fridge for about 30 minutes.
- Using a sharp knife, cut the log into ½cm slices.
- Place on a baking tray and bake for 15-20 minutes or until lightly golden.
- Cool on trays.
Please let me know if your enjoy this recipe I love feedback ♥
