- 250g butter
- 1 cup icing sugar
- 1 cup cornflour
- 1 3/4 cups flour
- 70g pistachio nuts, lightly toasted and roughly chopped
- 1/2 cup dried cranberries
- 125g white chocolate
Preheat oven to 160 C and line a baking tray with baking paper.?
Beat butter and sugar until light and fluffy, mix in combined flour and then the pistachios and cranberries.
Roll into four logs approximately 3.5cm in diameter. Wrap the logs in plastic clingfilm and refrigerate for at least 30 minutes.
Slice shortbread into pieces just under 1cm thick and place on the baking tray.
Bake for 20 minutes or until the shortbread feels firm and just starting to colour. Cool on a wire rack.
Melt chocolate in a bowl over a saucepan of simmering water.
Dip cooled shortbread pieces into the white chocolate to half cover.
Transfer to a waxed paper lined board to set.
Store in an airtight container.