Featured Product
Craisins® Dried Cranberries, Lemon, Pistachio & White Chocolate Shortbread Cookies
Prep Time
20 minutesCooking Time
12 minutesServing Size
20 cookies
Ingredients
- Salted butter 1 cup
- Raw castor sugar1/2 cup
- Small lemons2
- Vanilla bean paste or vanilla extract1 teaspoon
- Plain flour1 1/2 cups
- Rice flour1/2 cup
- Sea salt1/4 teaspoon
- Roasted pistachios1/4 cup
- Craisins® Original Dried Cranberries1/3 cup
- Good quality white chocolate3/4 cup
Steps
Preheat your oven to 350°F (fan-forced). Line 2-3 large baking trays with baking paper and set aside. Cream the butter and sugar together in a large bowl or in a stand mixer with the paddle attachment until light and fluffy. Add the lemon zest and vanilla and beat again until well combined. Add the flour, rice flour, salt, pistachios, Craisins® Dried Cranberries, and white chocolate and fold together until combined. Using your hands, continue to mix until the mixture forms a dough. Place the dough onto a lightly floured surface. Using a rolling pin, roll the dough out until it is about 1 cm thick. Using a cookie cutter, cut the dough into 6 cm rounds. Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 350°F for 12 minutes until pale golden. Remove the trays from the oven and leave the shortbread to sit for about 10 minutes before placing them on a wire rack to cool completely. Enjoy! You can also store the dough in the fridge for a few days until you are ready to bake. Allow the dough to come to room temperature before rolling and baking. Recipe Copyright Ashley Alexander, Gather & Feast