Cranberry Pistachio Shortbread

SERVES 8-12 Persons  PREPARATION TIME 10 min. COOKING TIME 35 min.



40g (1/4 cup) pistachios
35g (1/4 cup) dried cranberries
125g butter, softened
1/3 cup white sugar, plus extra for sprinkling
1 cup plain flour (or GF)


  1. Place pistachios in Turbo Chef® fitted with triple blade attachment. Lock in cover and pull cord several times to coarsely chop. Remove to a bowl or plate. Repeat with cranberries to roughly chop.
  2. Preheat oven to 160°C (140°C fan). Place butter and sugar in a Mixing Bowl. Whisk with KP Beater until creamy. Stir in flour, pistachios and cranberries and mix to a dough. Press Into Tupperchef® Princess Form. Score into 8 or 12 wedges with a knife, ensuring you don’t put the blade near the edge of the form.
  3. Bake for 35 minutes, or until pale golden and firm. Re-score lines while still warm. Cool in form. Gently remove and cut into wedges. Store or wrap and gift.

Tip: Try adding a teaspoon of finely grated orange or lemon rind to the shortbread dough.