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Red and green Christmas Shortbread

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Useful Items

Oven, silicone bread mat, plastic wrap, refrigerator, serrated bread knife, baking tray (30 x 40 cm), baking paper, wire rack

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Ingredients

40 g white rice
60 g raw sugar
300 g plain flour
250 g butter, cut into pieces
100 g shelled unsalted pistachio nuts
100 g dried cranberries
300 g white chocolate, broken into pieces

Instructions

Preheat oven to 150°C.
Place rice and sugar into the mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula.
Add flour and butter and mix 5 sec/speed 5, then knead Dough /40 sec.
Add pistachios and dried cranberries and chop Turbo/1.0 sec/3-4 times, until a roughly chopped consistency is achieved.
Transfer onto a silicone bread mat or lightly floured work surface and form into a log (30 cm long). Seal in plastic wrap and refrigerate for 1 hour. Clean and dry mixing bowl.
Using a serrated bread knife, cut chilled dough into round biscuits (approx. 0.5 cm thick). Place onto lined baking tray and bake for approx. 20 minutes (150°C) or until biscuits are lightly golden.
Leave to cool on baking tray for 10 minutes, then transfer to a wire rack.
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 5 min/50°C/speed 1 or until fully melted.
Dip cooled shortbreads into the melted chocolate, then place onto a plate or tray lined with baking paper. Refrigerate until chocolate has set (approx. 30 minutes). Serve immediately or store for later.

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