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Thermomix Christmas shortbread recipe
Thermomix Christmas shortbread recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Festive shortbread cookies filled with cranberries and pistachios, enrobed in white chocolate - perfect for holiday gifting.
Ingredients:
  • 40g white rice
  • 60g raw sugar
  • 300g plain flour
  • 250g butter, cut into cubes
  • 100g shelled unsalted pistachio nuts
  • 100g dried cranberries
  • 300 g white chocolate, broken into pieces
Instructions:
  • Preheat your oven to 150C. Prepare a baking tray by lining it with parchment paper.
  • Combine rice and sugar in the mixing bowl and blend on high for 1 minute. Remember to scrape down the sides of the bowl with a spatula afterward.
  • Combine the flour and butter in the mixing bowl and mix for 5 seconds on speed 5. Then knead the dough for 40 seconds.
  • Pulse pistachios and dried cranberries in a food processor for 1 second, 3-4 times, until roughly chopped but evenly consistent.
  • Place the mixture onto a ThermoMat or a lightly floured work surface and shape it into a 30 cm long log. Wrap the log in plastic wrap and chill in the refrigerator for 1 hour. Meanwhile, make sure to clean and dry the mixing bowl.
  • Slice the chilled dough into round biscuits about 0.5 cm thick using a serrated bread knife. Arrange the biscuits on a baking tray and bake at 150°C for 20-30 minutes until lightly golden.
  • Allow the shortbread to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
  • Once the shortbread has cooled, add white chocolate to a mixing bowl and grate for 5 seconds at speed 8. Scrape down the sides of the bowl with a spatula. Next, melt the chocolate for 3 minutes at 37°C on speed 1. Scrape down the sides of the bowl again. Continue melting for an additional 5-7 minutes at 37°C on speed 1 until the chocolate is completely melted.
  • After the shortbread has cooled, elegantly coat half of each biscuit in the luscious melted chocolate. Arrange the dipped shortbread on a plate or tray lined with baking paper and chill in the refrigerator until the chocolate beautifully sets, about 30 minutes.
  • Enjoy immediately or transfer to a sealed container for later use.

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