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Blog Entries

Craisin, Pistachio Shortbread

By Tenina Holder

I LOVE a good bikkie…(there we go with the Aussie ‘ie’ on the end of everything!) These are simple, easy to make, and so yummy. You can freeze them, uncooked and whip out a roll any time, slice and bake; Instant fresh hot cookies, so impressive! Shortbread goes particularly well with some fresh brewed Crio Bru of course…have you got your favourite yet? It’s the new health drink of our nation…and in fact a little sprinkle of Crio granules would have gone nicely in this recipe….hmmmn, off to bake!

Craisin, Pistachio Shortbread


  •   85 g sugar
  •   60 g rice
  •   180 g cold butter, cubed
  •   1 tsp Heilala vanilla bean paste
  •   230 g plain flour
  •   75 g pistachios
  •   75 g dried cranberries


  1. Place sugar and rice into Thermo bowl and mill 1 min/speed 10. Check that the grind is fine enough so that there is no gritty sensation between finger and thumb. If necessary, mill a further 1 min/speed 10.

  2. Add butter and blend 6 sec/speed 6.

  3. Add vanilla and flour and blend 6 sec/speed 6.

  4. Add nuts and craisins and knead 1 min/Interval.

  5. Push together with hands on Silpat mat and roll into a long sausage shape. Wrap and refrigerate 3o minutes.

  6. Preheat oven to fan forced 180ºC and line a tray with baking paper.

  7. Slice cookies across the roll in 1cm thick rounds, with your new spatula as it will not cut your Silpat mat. Place on prepared tray and cook 12-15 minutes until fragrant.

  8. Dip one side into melted white or dark chocolate if desired.