Shortbread is traditionally given as a Christmas treat. This recipe is very festive with its red and green ingredients and makes for a delightful gift popped into a food safe cellophane bag, tied with a red ribbon. Try drizzling with melted chocolate for a change. This shortbread freezes well. Recipe inspired by Dawn Road, her tip is to use a 8cm long cutter to make 24 Christmas tree shapes.
Serves: 12
- 250g butter, softened
- 125g caster sugar
- 250g plain flour
- 125g cornflour
- 50g dried cranberries
- 40g pistachios, chopped
- Caster sugar, to sprinkle (optional)
Preparation Time: 10 minutes. Cooking Time: 25 minutes
1. Place the butter and sugar into a freestanding food mixer and cream together until light and fluffy.
2. Sieve the flour and cornflour into a medium bowl, stir in the cranberries and pistachios.
3. Gradually add the flour mixture to the butter and sugar and mix until the mixture just holds together. Alternatively beat the butter and sugar by hand then mix in the remaining ingredients.
4. Turn the dough onto a lightly floured work top and roll out to a 23cm circle.
5. Place a sheet of Bake-o-Glide or baking parchment onto a large AGA baking tray. Lift the shortbread circle onto the Bake-o-Glide and crimp the edges. Mark into 12 sections and prick with a fork.
6. Place into the oven. CAST IRON OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for about 20-25 minutes until a pale golden colour, turn the tray after 10 minutes.
7. Take the shortbread from the oven, sprinkle immediately with caster sugar, if using. Mark into 12 triangles, do not cut down onto the Bake-o-Glide, as it will mark.
8. Allow to cool then lift and complete the cooling on a wire cake rack.
