A pretty delish version of shortbread! Try this on for size and don't be afraid of adding anything to decorate. Christmas comes just once a year, luckily for our hips. This lasts and lasts in an airtight container and go for it with the decorations. It is pretty as a gift, and perfect if neighbours pop over or if you need to take something as a hostess gift last minute. (If you didn't devour it after making!) We suggest you make two batches for that reason!
Merry Christmas!
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Need
-
The Shortbread
- 300 Grams plain flour
- 60 Grams Almond Meal Recipe
- 1/2 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 350 Grams butter BUY
- 1 egg
- 1 orange, zest, finely grated
- 10 Grams fresh ginger, grated
- 2 Teaspoons vanilla bean paste BUY
- 50 Grams Shelled Pistachios
- 70 Grams glace cherries
- 40 Grams coconut flakes
-
The Chocolate Glaze
- 350 Grams chocolate white, roughly chopped BUY
- 1 Tablespoon coconut oil BUY
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 30 Grams Shelled Pistachios roughly chopped
- 30 Grams glace cherries, roughly chopped
Do
- 1
Preheat oven to 180°C. Line a slice tin with baking paper, letting it overhang for ease with removal of the slice.
- 2
Place flour, almond meal, baking powder and salt into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
- 3
Place sugar into the Thermomix bowl, mill 10 sec/speed 10. Add butter and chop 10 sec/speed 6. Insert Butterfly and whip 3 min/Butterfly/speed 3. Add egg and beat 1 min/Butterfly/speed 3. Remove Butterfly. Add orange zest, ginger and vanilla and combine 5 sec/speed 4.
- 4
Add the flour mix, pistachios, cherries and coconut and combine 12 sec/Interval. Finish combining with a spatula.
- 5
Pour mixture into prepared tin and smooth the top with damp fingers or an offset spatula. Bake shortbread until lightly golden brown and set 25-30 minutes. Cool.
- 6
To make the chocolate glaze place chocolate, coconut oil, salt and vanilla into the Thermomix bowl and melt 3 min/50/speed 2. Scrape bowl and continue if necessary. Pour over cooled shortbread. Sprinkle with pistachios and cherries. Let it sit at room temperature until set then cut.
