Pistachio & Cranberry Shortbread
Next time you're invited over for coffee, bake some homemade shortbread and get crafty packaging them up into little glass jar morsels. There’s no better gift than an edible gift.
The key is the butter. Make sure you source a high-quality cultured butter. I like using whey butter.
From there, the world is your oyster. Try this version with cranberries and pistachio, or you can substitute them with chopped macadamias and white chocolate.
Ingredients 8
125 g Cultured Butter
1⁄3 cup caster sugar
1 pinch sea salt
1 orange zest, finely grated, organic
1 tsp vanilla bean paste
1⁄3 cup dried cranberry, chopped
1⁄3 cup pistachios, chopped
1 cup plain flour
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Method 6
In the bowl of a stand mixer, cream together the softened , , , , and .
Add the chopped and , then mix to incorporate. Finally, add the and mix to combine.
Cut two rectangular pieces of cling wrap and place them on the bench. Shape the shortbread dough into two long logs between your hands, making sure not to leave the logs too thick. Place one log on each piece of cling wrap and wrap them very tightly.
Refrigerate for at least 2 hours to firm up.
Preheat your oven to 180°C fan-forced and line a tray with baking paper. Remove the logs from the fridge and unwrap the cling wrap. On a chopping board, using a sharp knife, cut the logs into 1 cm wide rounds and place each round on the prepared baking tray, spaced slightly apart.
Bake for 10–12 minutes, then allow to cool completely.
Anthony Silvio's tips
The uncooked logs of shortbread dough can be kept refrigerated for a few days, or frozen for weeks. This means ready-to-go shortbread at your fingertips! Just slice and bake.
How about other flavour variations? Try macadamia and white chocolate. Feeling festive? How about dried fig and walnut!
