- 40 g white rice
- 60 g sugar
- 300 g plain flour
- 250 g butter, cut into cubes
- 100 g shelled pistachios
- 100 g dried cranberries
- 150 g white chocolate
Preheat oven to 150°C. Line a slice tin (20 x 30 cm) with baking paper and set aside.
Place rice and sugar into mixing bowl and mill 1 min/speed 10 or until a fine consistency is achieved.
Add flour and butter and mix 5 sec/speed 5, then knead 40 sec/.
Add pistachios and dried cranberries and chop /Turbo/1 sec/1-2 times.
Transfer shortbread mixture onto a sheet of baking paper, then using the baking paper to assist, roll mixture into a log shape. Slice into rounds, place into prepared slice tin and bake 20-30 minutes (150°C) until lightly golden. Allow shortbread to cool in tin before removing (approx. 10 minutes). Clean and dry mixing bowl.
Place white chocolate into mixing bowl and chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula, then melt 5 min/50°C/speed 1. Transfer melted chocolate into a small bowl.
Dip half of each biscuit into melted chocolate, place back onto baking paper until chocolate is set, then serve or store in an airtight container in the refrigerator.
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