Craisin, Pistachio Shortbread
Quick, buttery and crispy, you will love this Christmas take on beautiful shortbread made in your thermomix.
Craisin Pistachio Shortbread Cookies
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!
These cookies are a festive treat that combine the tangy sweetness of dried cranberries, my favourite nuts of all time, pistachios, and the indulgence of a chocolate dip. The dough is made in seconds, including the milling of the rice, which gives shortbread its traditional texture, all in the Thermomix, they have a rustic, homemade charm that’s perfect for the Christmas season or in fact any time of year. Whether you’re serving them with coffee, adding them to your Christmas dessert table, or wrapping them up as a thoughtful edible gift, these cookies are sure to delight. Their beautiful red and green accents make them as visually appealing as they are delicious—ideal for sharing the joy of baking with friends and family.
If it is cookies for Christmas you are looking for, you cannot go past this article with our favourite cookies all in one easy place.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 85 Grams raw sugar
- 60 Grams rice
- 180 Grams butter cold, cubed BUY
- 1 Teaspoon vanilla bean paste BUY
- 230 Grams plain flour BUY
- 75 Grams shelled pistachios
- 75 Grams dried cranberries (craisins)
- chocolate dark, white or gold for dipping (optional) BUY
Do
- 1
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.
- 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/dough setting/Interval.
- 5
Push together with hands on Silpat mat and roll into a long sausage shape. Wrap and refrigerate 30 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
