- 1 cup salted butter
- 1/2 cup raw castor sugar
- 2 small lemons, zested
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cups plain flour
- 1/2 cup rice flour
- 1/4 teaspoon sea salt
- 1/4 cup roasted pistachios, roughly chopped
- 3/4 cup good quality white chocolate, finely chopped
Preheat your oven to 350°F (fan-forced).
Line 2-3 large baking trays with baking paper and set aside.
Cream the butter and sugar together in a large bowl or in a stand mixer with the paddle attachment until light and fluffy. Add the lemon zest and vanilla and beat again until well combined. Add the flour, rice flour, salt, pistachios, Craisins® Dried Cranberries, and white chocolate and fold together until combined.
Using your hands, continue to mix until the mixture forms a dough. Place the dough onto a lightly floured surface. Using a rolling pin, roll the dough out until it is about 1 cm thick. Using a cookie cutter, cut the dough into 6 cm rounds.
Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 350°F for 12 minutes until pale golden. Remove the trays from the oven and leave the shortbread to sit for about 10 minutes before placing them on a wire rack to cool completely. Enjoy!
You can also store the dough in the fridge for a few days until you are ready to bake. Allow the dough to come to room temperature before rolling and baking.
Recipe Copyright Ashley Alexander, Gather & Feast