I can smell a Christmas favourite in the making! These incredible shortbread’s are perfect for a sweet treat on Christmas afternoon or in the lead up to, and I’ve taken this plain and traditional recipe and spun it into something a little more festive by adding dried cranberries and crushed pistachios. In saying I’ve also made this recipe gluten free which will have that one gluten intolerant person who usually misses out on Christmas desserts singing your praises. Also these shortbread’s would make for a lovely homemade gift, complete with a few trimmings of red cellophane and ribbon.
100g dried cranberries
100g crushed pistachios
2 cups gluten free plain flour
1/2 cup rice flour
1/2 cup caster sugar
Start by preheating the oven to 150° Celsius fan forced and line two baking trays with baking parchment. Using a electric beater mix the butter and sugar and beat until combined, creamy and pale. Add in the sifted flour and use hands to bring the dough together. If mixture is still pretty dry, to which it should be as the recipe is gluten free, add a splash of milk to help combine the dry ingredients. Lastly fold the dried cranberries and crushed pistachios into the mixture and then roll mixture into a ball and cover tightly with cling wrap. Place in the fridge for 30 minutes to rest and after mixture has slightly hardened, cut into golf ball size pieces and roll into desired shape. Place on baking tray and put into the oven for 40 minutes. Once cooking timer has gone off, shortbread may look under cooked but leave aside to cool and harden, later dusting with icing sugar.
I can’t say too much for the appearance of these goodies, but you’ll have to put your faith in me on the taste… which is delicious and even better with a cup ‘o’ Rosie to dunk into!