Ingredients
Shortbread
- 80 grams raw pistachio nut kernels
- 125 grams dried cranberries
- 50 grams basmati rice
- 90 grams raw sugar
- 225 grams Butter
- 1/2 teaspoon vanilla extract
- 300 grams spelt plain flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add raw pistachios to TM bowl and chop for 3 seconds on speed 5. Set aside.
2. Add dried cranberries to TM bowl and chop for 3 seconds on speed 7. Set aside in pistachios bowl.
3. Add basmati rice to TM bowl and grind for 45 seconds on speed 9. Set aside.
4. Add raw sugar to TM bowl and mill for 3 seconds on speed 9. Set aside.
5. Add 225g cubed butter TM bowl and melt for 30 seconds at 50 degrees on speed 4.
6. Scrape down sides of TM bowl. Add raw sugar and cream for 30 seconds on speed 3.
7. Scrape down sides of TM bowl. Add vanilla extract and cream for a further 30 seconds on speed 4.
8. Add rice flour (milled basmati) as well as spelt plain flour and mix for 10 seconds on speed 5.
9. Scrape down sides of TM bowl and mix for a further 10 seconds on speed 5.
10. Add chopped pistachios and cranberries and mix for 10 seconds on reverse at speed 4.
11. Knead dough on floured bench top to mix in cranberries and pistachios evenly.
12. Halve dough mixture using TM spatula and roll into two 5cm in diameter rolls.
13. Wrap in glad wrap and refrigerate for one hour.
15. Turn oven onto 160 degrees fan-forced once shortbread has been in the fridge for 45 minutes.
14. Slice shortbread rolls into 1cm rounds using a sharp knife.
15. Place on two baking trays and bake for 15 to 17 minutes or until rounds start to brown.
Yummo!
Tip
Add 60g of chopped white chocolate bits for a super sweet treat when you add the chopped cranberries and pistachios.
Swap raw sugar for rapadura or coconut for a healthier biscuit.
Can be made using the method above using either the TM31 or TM5 model.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Omg thank you and my stamps worked on these as well so tasty
Sorry for taking so long to commen! Did these Christmas Day with the Vanilla Icecream (Basic Cook Book). Cut them into stars. They looked and tasted great.
So in love with these
A lovely addition to my xmas staples. Make sure your pistachios are well chopped so that the biscuit rolls slice easily. Used rice flour and castor sugar and normal plain flour, as it was already in the pantry. I froze one roll and cooked when the others had all been eaten.
These are really delicious thanks for the recipe.