Fr0m the Festive Cookbook
40 gm White rice
60 gm Sugar
300 gm Plain flour
250 gm Butter, cubed
100 gm Pistachios
100 gm Craisins (dried cranberries)
150 gm White chocolate
Pre-heat oven to 150 degrees. Line a rectangular slice tray with baking paper. Place rice and sugar into TM bowl and pulverize for 1 minute on speed 10. Don’t be tempted to shortcut this step – you need 1 minute for the correct texture for the shortbread. Add flour and butter into the bowl and mix for 5 seconds on speed 5. Set dial to closed lid position and knead for 40 seconds on interval setting. Add pistachios and cranberries and set dial to closed lid. Pulse Turbo button 3-4 times. Roll mixture into a log shape in grease proof paper. Slice into oval shapes and lay on lined tray.
Place into pre-heated oven and bake for approximately 20-30 minutes. Once baked, allow shortbread to set for 10 minutes before moving
Place white chocolate in TM bowl and chop for 5 minutes on speed 8 then melt for 5 minutes on 50 degrees on speed 1. Dip half of each shortbread into melted white chocolate and lay on baking paper to set.