Pistachio, Cranberry and White Chocolate Shortbread Recipe
This shortbread is packed with flavour and texture! The familiar deliciousness of butter and vanilla coming from the short, snappy biscuit elevated with the crunch of pistachio and sharpness of a cranberry, perfectly paired with the sweet white chocolate. This one is truly deliciousness and perfect for anyone biscuit barrel.
Ingredients
- 250g plain flour
- 150g unsalted butter, chilled
- 75g golden caster sugar, plus 1tbsp to dust
- 1tsp flaked sea salt
- 80g pistachios
- 60g dried cranberries
- 100g white chocolate, melted
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Method
- To make the shortbread, place the butter, sugar and flour in a bowl and use your fingers to combine together until the mix resembled breadcrumbs.
- Add in your chopped pistachios and cranberries and mix to fully distribute and then push the mix together to form a dough.
- Once the dough has come together, crumble it into a lined tin and spread across the tin and use a spoon or a dough scraper to flatten into the tin. Use a fork to stab all over the shortbread to prevent it from rising and then sprinkle with salt.
- Bake at 160C for 18-20 minutes, or until lightly golden. Remove from the oven and allow to cool in the tin for 5 minutes and then transfer onto a board.
- Use a knife and ruler to cut into 10x2cm biscuits whilst still warm. Then allow to cool fully on a wire rack.
- Once cooled, drizzle over the melted chocolate. Serve and enjoy!