Cranberry & Pistachio Shortbread

Recipe by La Madre Bakery, Victoria

Serving Size

Makes 40

Cook Time

8 minutes


120g butter
180g biscuit flour (plain flour)
70g sugar
15g pistachio
25g dried cranberry


Pre heat the oven to 160°C

1 Cream butter and sugar together.

2 Finely chop the dried cranberry and pistachio.

3 Once butter and sugar is a soft paste add flour.

4 Then slowly add cranberry and pistachios.

5 Place some glad bake on a oven tray.

6 Divide the mixture into 9gm balls and place on the tray about 4cm apart and bake for eight minutes on 160°C.

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