Name: Cranberry and Pistachio Shortbread recipe
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 60
Ingredients: 250 g butter softened; 1/2 cup caster sugar; 2 cups plain flour; 1/4 cup rice flour; 1/3 cup pistachio kernels chopped; 1/3 cup craisins chopped

by nelliasd Last updated on 12/06/2019

My Aunty's award winning shortbread biscuits that have won prizes at the Royal Easter Show. - nelliasd

Ingredients

250 g butter softened
1/2 cup caster sugar
2 cups plain flour
1/4 cup rice flour
1/3 cup pistachio kernels chopped
1/3 cup craisins chopped

Method

Step 1

Preheat oven to 160C.
Step 2

Cream butter and sugar until light and creamy.
Step 3

Sift flours and add to the creamed mixture.
Step 4

Mix well, stir in pistachios and craisins.
Step 5

Turn dough onto a lightly floured surface and knead gently to form a soft ball.
Step 6

Cut dough in half and roll into a smooth log shape.
Step 7

Wrap in baking paper and place in fridge for about 30 minutes.
Step 8

Using a sharp knife, cut the log into ½ cm slices.
Step 9

Place on a baking tray and bake for 15-20 minutes or until lightly golden.
Step 10

Cool on trays.