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Ingredients
- 250g butter
- 3/4 cup icing sugar
- 1/2 cup cornflour
- 1 1/2 cups flour
- 70g pistachio nuts, lightly toasted and roughly chopped
- 1/2 cup dried cranberries
- 125g white chocolate
Method
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.
Are you sure your flour and cornflour quantity is correct.
Does not comes together to form a log. Cannot get a smooth texture and crumbling when cut.
I do wish I’d read your comment before making this recipe. My mixture was far too dry and crumbly and vey difficult to form a log. This makes slicing so frustrating especially with the pistachios.
If measurements were given in weights rather than cups this recipe may have worked? Very disappointing to waste so much ingredient.
This is delicious shortbread, thank you Helen.