These are super quick to make and taste really rich, butter and amazing. They’re quite addictive, you have been warned! The red, green and white colours look really pretty as well. They would make great Christmas nibbles but any time all year round they’ll taste just as yummy. I’m usually not in the mood to eat sweet things after a day of baking sweet things, but they were the exception to that rule!
These would make a nice little gift if wrapped up or put in a nice airtight jar. Heart shapes and lots of colour and SHORTBREAD! What more could you ask for?
This recipe was adapted from this bbc recipe – I just added white chocolate and adjusted the sugar content so that it wouldn’t be too sweet with the additional chocolate.
225g plain flour
175g butter, cubed
65g caster sugar
1 tsp vanilla extract
75g pistachios, chopped finely
75g dried cranberries, chopped
75g white chocolate, chopped into chunks
Plus an extra 25g of ground or very finely chopped pistachio to decorate some of the shortbread
Prepare the chopped cranberries, pistachios and white chocolate:
(Which I seem to have unconsciously made into the Italian flag?)
Mix the butter with the caster sugar. Then rub in the butter until there are no large pieces of butter remaining. Add the rest of the ingredients and then use your hands to form into a ball of dough.
Halve the dough – make one half into a log and keep the other half as a ball of dough. Wrap in cling film and chill for about 45 minutes to an hour.
Preheat the oven to 180C.
To make the round shortbread – slice the log into even rounds. To make the hearts – roll out the pastry to an even thickness (about 1cm) and use a heart shaped cutter:
To decorate the outside of the heart shaped shortbread with pistachio: carefully brush beaten egg wash around the outer edge of the biscuit and dip the shortbread in ground pistachio, rotating the biscuit to get it evenly covered. To cover the dip in the heart just sprinkle pistachio into it.
It’s easier to get the round shortbreads to have a pistachio studded circumference, simply brush egg wash over the roll (before slicing) and then roll it over the ground pistachio. Then slice as normal.
Arrange the shortbreads on baking trays lined with parchment paper.
Let the shortbread chill in the freezer for 10 minutes before baking if it’s warmed up a bit, and then bake for 12-15 minutes. I baked mine for nearer to 12 minutes because I like the shortbread to be a little bit soft in the centre.
Let the shortbread cool completely, and then decorate with drizzled white icing or white chocolate.
Mine are done with icing as I ran out of white chocolate (eating it all whilst baking).
Altogether in a box:
It was quite a rainy dreary day when I baked these and took the pictures, but the shortbread really made up for it!