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1 Christmas Cranberry and Pistachio Shortbread

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Christmas Cranberry and Pistachio Shortbread

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Ingredients

28 portion(s)

Shortbread

  • 80 grams raw pistachio nut kernels
  • 125 grams dried cranberries
  • 50 grams basmati rice
  • 90 grams raw sugar
  • 225 grams Butter
  • 1/2 teaspoon vanilla extract
  • 300 grams spelt plain flour
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  • 6
    32min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Add raw pistachios to TM bowl and chop for 3 seconds on speed 5. Set aside.

    2. Add dried cranberries to TM bowl and chop for 3 seconds on speed 7. Set aside in pistachios bowl.

    3. Add basmati rice to TM bowl and grind for 45 seconds on speed 9. Set aside.

    4. Add raw sugar to TM bowl and mill for 3 seconds on speed 9. Set aside.

    5. Add 225g cubed butter TM bowl and melt for 30 seconds at 50 degrees on speed 4.

    6. Scrape down sides of TM bowl. Add raw sugar and cream for 30 seconds on speed 3. 

    7. Scrape down sides of TM bowl. Add vanilla extract and cream for a further 30 seconds on speed 4.

    8. Add rice flour (milled basmati) as well as spelt plain flour and mix for 10 seconds on speed 5.

    9. Scrape down sides of TM bowl and mix for a further 10 seconds on speed 5.

    10. Add chopped pistachios and cranberries and mix for 10 seconds on reverse at speed 4.

    11. Knead dough on floured bench top to mix in cranberries and pistachios evenly.

    12. Halve dough mixture using TM spatula and roll into two 5cm in diameter rolls. 

    13. Wrap in glad wrap and refrigerate for one hour.

    15. Turn oven onto 160 degrees fan-forced once shortbread has been in the fridge for 45 minutes.

    14. Slice shortbread rolls into 1cm rounds using a sharp knife.

    15. Place on two baking trays and bake for 15 to 17 minutes or until rounds start to brown.

     

    Yummo!

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Add 60g of chopped white chocolate bits for a super sweet treat when you add the chopped cranberries and pistachios.

Swap raw sugar for rapadura or coconut for a healthier biscuit.

Can be made using the method above using either the TM31 or TM5 model.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made this today as my Thermie friend suggested I...

    Submitted by JoEastcott on 14. December 2019 - 18:47.

    Cooking 7Made this today as my Thermie friend suggested I bake it, she even gave me samples to try....did not disappoint. Recommend this recipe and thanks for sharing 🍪

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  • Omg thank you and my stamps

    Submitted by Kez051060 on 21. December 2015 - 20:54.

    Omg thank you and my stamps worked on these as well so tasty   Cooking 7

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  • Sorry for taking so long to

    Submitted by Hoads on 16. April 2015 - 16:07.

    Sorry for taking so long to commen!   Did these Christmas Day with the Vanilla Icecream (Basic Cook Book).  Cut them into stars.  They looked and tasted great.

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  • So in love with these

    Submitted by Rozzie on 29. March 2015 - 18:01.

    So in love with these

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  • A lovely addition to my xmas

    Submitted by jancee on 24. December 2014 - 16:06.

    A lovely addition to my xmas staples.   Make sure your pistachios are well chopped so that the biscuit rolls slice easily. Used rice flour and castor sugar and normal plain flour, as it was already in the pantry.  I froze one roll and cooked when the others had all been eaten.

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  • These are really delicious

    Submitted by ChicagoJo on 29. November 2014 - 08:35.

    These are really delicious thanks for the recipe. 

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