- white rice flour 40 g
- plain flour 300 g
- butter cut into pieces 250g
- shelled unsalted pistachio nuts chopped 100 g
- dried cranberries or mixed berries 100g
- white chocolate broken into pieces 300g
- Preheat oven to 150°C.
- Place rice flour and sugar into the mixing bowl and mix together.
- Add flour and butter and beat in.
- Add pistachios and dried cranberries and beat in.
- Transfer onto a silicone bread mat or lightly floured work surface and form into 2 logs (15 cm long). Seal in plastic wrap and refrigerate for 1 hour.
- Using a serrated bread knife, cut chilled dough into round biscuits (approx. 0.5 cm thick). Place onto lined baking tray and bake for approx. 20 minutes (150°C) or until biscuits are lightly golden.
- Leave to cool on baking tray for 10 minutes, then transfer to a wire rack.
- While shortbread is cooling, place white chocolate into mixing bowl and place over a pan over hot water to form a Bain Marie. Melt the chocolate.
- Dip cooled shortbreads into the melted chocolate, then place onto a plate or tray lined with baking paper. Refrigerate until chocolate has set (approx. 30 minutes). Serve immediately or store for later.
