Wednesday, December 2, 2009

pistachio and craisin shortbread

i had this a week ago and it was delicious. this recipe comes from the thermomix festive season 2008 cookbook.

40 grams white rice
60 grams sugar
300 grams plain flour
250 grams butter
100 grams pistachio kernels
100 grams craisins (dried cranberries)
150 grams white chocolate melts

line a baking tray with baking paper.
preheat oven to 150° celcius.
place the rice and sugar into the bowl and pulverise 1 minute on speed 10. don’t be tempted to shortcut this, you need 1 minute for the texture of the shortbread.
add the flour and the butter (chopped) into the bowl, mix for 5 seconds on Speed 5.
knead the mixture for 40 seconds on interval setting.
add nuts and cranberries and with lid in closed position, pulse with the turbo button 4-5 times. this will chop the fruit and nuts a little, but that is fine.
if the mixture is crumbly, bring the dough together using reverse on speed 1 for about 30 seconds.
roll the mix into a log shape with baking paper. slice into oval shapes and lay on lined tray. place into a preheated oven and bake for approximately 20-30 minutes.
once baked allow the shortbread to sit for 10 minutes before moving.
melt white chocolate in TM bowl at 50˚ celcius for 5 minutes on speed 1.
dip one end of each cooled shortbread into the melted chocolate and place on baking paper to set.

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