Recipes

Christmas Shortbread

Ingredients:

• 2 tbs (30g) Sunbeam cashews, chopped
• 3 tbs (30g) Sunbeam currants
• 2 tbs (40g) glace cherries, finely chopped
• 250g butter (room temperature)
• 2 cups plain flour
• 2 tbs rice flour
• 1/3 cup icing sugar

Method:

1. 1. Preheat the oven to 150 degrees Celsius.
2. 2. Cut butter into small cubes.
3. 3. Into the large bowl of a food processor add the flour, rice flour and icing sugar.
4. 4. Add the butter pieces & chop until mixed to crumbs.
5. 5. Add the nuts and fruit and mix in. Do not overwork.
6. 6. Tip out and knead very gently into a soft, slightly dry dough.
7. 7. Roll out on a lightly floured board & cut into desired shapes.
8. 8. Line baking trays with baking paper and arrange the shortbreads, leaving some room between pieces.
9. 9. Bake for 30-40 minutes at 150 degrees Celsius until dry on the surface and slightly firm.
10. 10. Leave to cool. Store in an airtight container.