Christmas Shortbread Slice with White Chocolate

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
• 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.

Served with

• Spiced Chai Brew Choc