These shortbread are great to use for gifting or to have on hand to serve guests through the festive season. If you like a plain shortbread, just skip the add-ins and dust with some sugar prior to baking. This makes a huge quantity but the dough freezes well if you don’t want to cook the whole batch in one hit.
- 160g pistachio kernels
- 100g dried cranberries
- 330g butter, cubed, softened
- 180g sugar
- 1 teaspoon ThermoFun Vanilla Bean Paste
- 525g plain flour
- ¼ teaspoon salt
- 190g white chocolate chips
- Place pistachio and cranberries into TM bowl and chop 2 sec / Turbo. Set aside.
- Place butter, sugar and vanilla into TM bowl and mix 1 min / speed 5. Scrape down.
- Add flour and salt and mix 20 sec / speed 4. Scrape down and repeat.
- Add cranberries, pistachios and choc chips and mix 15 sec / speed 4 / Reverse. Finish combining with aid of spatula if required.
- Divide dough into three and roll each one into smooth, solid logs approx. 5cm x 25cm.
- Wrap in baking paper and chill in fridge for a minimum 30 mins (or up to a month), or can be frozen.
- Preheat oven to 180°C. Line tray/s with baking paper.
- Slice into 1cm slices. If they crumble just form them back into a disk shape with your hands. Place them close together on trays as they won't spread much.
- Bake 12-15 mins until the edges just start to brown.
- Allow to cool on trays before storing in an airtight container.
© 2023 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jo, I'm so sorry you were disappointed.
You do need to make sure it’s formed into a tight roll and manipulate it a little so that it’s stuck well together before slicing… even after slicing sometimes have to gently reform into a whole round disk. This is due to lots of bits n pieces in the shortbread.
It’s the butter holding the shortbread together and the choc pieces and cranberry stops it from sticking if they’re next to each other, if you see that happening prior to baking, just form it a little with your hands to make sure they’re firmly stuck.