in Great Britain

Cranberry Shortbread

updated

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Ingredients for 1 servings:

  • 125 g flour
  • 75 g cranberries, dried
  • 75 g pistachios
  • 50 g sugar
  • 100 g butter, soft
  • 1 pinch of salt
  • 1 egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 33 minutes

makes about 20 pieces

Sift the flour onto the worktop and make a well in the center. Roughly chop the cranberries and pistachios. Add all ingredients to the well and quickly knead the dough. Shape the dough into a roll about 5 cm wide, wrap it in cling film, and then refrigerate it for about 1 hour. Preheat the oven to about 180 degrees Celsius (160 degrees Celsius fan-assisted). After the hour, remove the roll of dough from the refrigerator, cut into about 1 cm wide slices, and place on the prepared baking sheet. Place in the oven for about 13 minutes, then let it cool completely on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vinschgerl / Vinschgauer

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