One of the things I always make at Christmas is my Christmas shortbread, its so easy, so delicious and a great gift.
- 250g of soft room temperature unsalted butter
- 1/2 a cup of icing sugar
- 1 tsp of coconut extract
- 1 egg (at room temperature)
- 1 cup of dried cranberries
- 1 cup of pistachios
- 180g chopped white chocolate or white choc chips
- 1/2 cup of cornflour
- 2 1/2 cups of plain flour
Mix the butter and icing sugar until it’s soft and creamy, with an electric mixer. Beat in the egg and coconut extract well. Add the cornflour and flour and mix until it’s well combined. It should not stick to the bowl, if it’s still very sticky add a little more flour until it comes away from the bowl. Mix in the cranberries, pistachios and chocolate with your hands, folding it gently over so not to break the chocolate up. Divide the mixture into two. Place the dough into a square of baking paper and flatten it a little as you wrap it up, then refrigerate for 20 minutes. Roll out each disc between two sheets of baking paper until its around 1cm thick, the pistachios will stop it from being rolled to thin.
Cut out your shapes remembering to dip your cutter in a little cornflour or icing sugar in between to prevent the cutter from sticking. Place the cookies on trays that fit into your fridge and refrigerate the cut cookies for another 15mins while your oven heats up to 160°C.
Bake for 10-15 minutes or until lightly golden. Leave on the tray to cool and then dust with icing sugar. Try to not eat them all at once ha ha x