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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Shortbread
- 300 Grams plain flour BUY
- 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.
