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 chocolate or coffee of course...hmmmn, off to bake!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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!
- 85 Grams sugar
- 60 Grams rice
- 180 Gram cold Butter cubed BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 230 Grams plain flour
- 75 Grams pistachios
- 75 Grams dried cranberries
Place sugar and rice into Thermomix 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.
Add butter and blend 6 sec/speed 6.
Add vanilla and flour and blend 6 sec/speed 6.
Add nuts and craisins and knead 1 min/Interval.
Push together with hands on Silpat mat and roll into a long sausage shape. Wrap and refrigerate 3o minutes.
Preheat oven to fan forced 180ºC and line a tray with baking paper.
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.
Dip one side into melted white or dark chocolate if desired.