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!
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Need
- 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
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/Interval.
- 5
Push together with hands on Silpat mat and roll into a long sausage shape. Wrap and refrigerate 3o 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.
