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Cranberry & pistachio shortbread cookies
Make these easy and delightful Cranberry Shortbread Cookies with White Chocolate -
they’re delicious for Christmas or any time of the year!
INDREDIENTS - 20 cookies
- 230 g unsalted butter room temperature
- 80 g icing sugar
- 1 egg yolk
- 290 g all purpose flour
- 2 tsp orange zest
- 3 tsp orange juice
- 70 g dried cranberries chopped
- 60 g pistachio finely chopped
- Pinch of salt
- 1⁄2 tsp vanilla extract
- 150g white chocolate callets for the dipping.
METHOD
- 1Place butter, flour, icing sugar, egg yolk, orange zest, orange juice, vanilla extract and salt into the mixing bowl and mix 10 sec / speed 6.
- Add cranberries and pistachios and mix 5 sec/reverse/ speed 5. Continuo mixing with the spatula if necessary.
- Transfer into a silicone mat or parchment paper and form into a log (25 cm long approx). Roll it into a plastic wrap or with the parchment paper and chill the dough for about 2 hours or until firm.
- Line two baking trays with parchment paper. Slice the cookies into rounds about 2 cm in width. Place into a lined baking tray leaving space between them.
- Bake for approx. 10-12 minutes at 180C. Let cool on the baking sheet for 10 minutesthen transfer them to racks to cool.
- Meanwhile, place the white chocolate callets into a mixing bowl and grate 5 sec / speed 8. Scrape down sides of mixing bowl and melt 5min/50C/speed 1.
- Dip cooled cookies into the melted chocolate and sprinkle with pistachios and cranberries. Place cookie into a tray lined with parchment paper and refrigerate for approx 30 minutes until chocolate has set.
Cranberry sauce
I can’t believe is already December, which means the Christmas' countdown has begun!. Cranberry sauce is a staple at the dinner table at Christmas. Home made cranberry sauce is easy and quick to do. It can be prepared in advance and bring it out when you need it.
INGREDIENTS
- 120g Brown sugar
- 30 g white sugar
- 250g fresh cranberries
- 1 apple, peeled, cored and chopped into small pieces.
- 1 Orange peel and juice ( approx. 50g )
- 100g Water
- 50g Port or Grand Marnier
METHOD
- Place white sugar and orange peel into the mixing bowl and grind 15 sec / speed 9.
- Add cranberries, brown sugar, orange juice, apple and water and cook for 15 min / 100°C / reverse - speed spoon. Without MC - basket on top
- Add Port and cook for another 5 minutes/ 100°C / reverse- speed spoon without MC - basket on top.
- Let cool before serving or refrigerating for later use. Sauce will thicken as it cools.