Name: Christmas Shortbread Recipe
Total time: 15 min
Yield: 2
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Scattered with dried cranberries and pistachios and dipped in white chocolate, this shortbread makes the sweetest christmas gift. 

How to make Christmas Shortbread Recipe

Thermomix

Crawler

Indian

<p>Scattered with dried cranberries and pistachios and dipped in white chocolate, this shortbread makes the sweetest christmas gift. </p>

Vegetarian

White Rice

Raw sugar

Plain flour

Butter,  cut into cubes

Shelled unsalted pistachio nuts

Dried cranberries

Preheat oven to 150c. Line a baking tray with baking paper and set aside. 

step 1

Place rice and sugar into the mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula. 

step 2

Add flour and butter and mix 5 sec/speed 5, then knead dough/40 sec. 

step 3

Add pistachios and dried cranberries and chop turbo/1 sec/3-4 times, until a roughly chopped yet even consistency is achieved. 

step 4

Transfer mixture onto a thermomat or lightly floured work surface and work mixture into a log (30 cm long). Wrap in plastic wrap and place in refrigerator for 1 hour to rest. Clean and dry mixing bowl. 

step 5

Remove from refrigerator, then using a serrated bread knife, cut into round slices (approx. 0. 5 cm thick) to form biscuits. Place biscuits onto prepared baking tray and bake for approx. 20-30 minutes (150c), or until biscuits are lightly golden. 

step 6

Leave shortbread to cool on baking tray for 10 minutes before transferring onto a wire rack to cool completely. 

step 7

While shortbread is cooling, place white chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula, then melt 3 min/37c/speed 1. Scrape down sides of mixing bowl with spatula again, then melt for a further 5-7 min/37c/speed 1, or until chocolate has completely melted. 

step 8

Once shortbread has cooled, dip half of each biscuit into the melted chocolate. Place dipped shortbread onto a plate or tray lined with baking paper, then transfer into the refrigerator until chocolate has set (approx. 30 minutes). 

step 9

Serve immediately or transfer into a sealable container to store until use. 

step 10

Taste