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–+ servings
Christmas shortbread with a healthy twist

Christmas shortbread

Lydia Nuttall
Everybody loves shortbread, and this one will be no exception as a favourite. Cranberries and pistachios give it those Christmas colours, and wholemeal flour give a huge, healthier fibre boost.
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Prep Time 15 minutes
Cook Time 20 minutes
refridgeration time 20 minutes
Total Time 55 minutes
Course afternoon tea, lunch, Snack
Cuisine Australian
Servings 40 pieces
Calories 132 kcal

Equipment

  • mixing bowl
  • baking trays
  • baking paper

Ingredients
  

  • 400 grams butter softened
  • 3/4 cup icing sugar
  • 1 tspn vanilla extract
  • 1 cup rice flour
  • 2 1/2 cups wholemeal plain flour
  • 1/4 cup dried cranberries chopped
  • 1/4 cup pistachios roughly chopped

Instructions
 

  • Cream butter and sugar until light and fluffy.
  • Add vanilla essence and rice flour and beat again until well incorporated
  • Add the chopped cranberries and pistachios and mix gently
  • Gradually add the flour. Usually the last cup is done by hand unless you swap to a dough hook.
  • Divide the mixture into two equal portions. Place on a sheet of baking paper and shape into a log - it can be rectangular or round - whatever your preference it. Pop into the fridge for 20 minutes to firm up.
  • Heat oven to 160C. Link two baking trays with baking paper.
  • Take the dough out of the fridge. Cut each log into about 20 - 24 slices and arrange on the baking trays. Bake for 20 minutes, but check after 10, and 15 because each oven is different in temperament!
  • When baked, cook on cooling racks. Store in an airtight container in a cool dry place.

Nutrition

Calories: 132kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 72mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 253IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword baking, butter, Christmas, cranberries, flour, shortbread
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