Cranberry, Ginger and Pistachio Shortbread Biscuits

 

These are the shortbread biscuits I should have made the other day, instead of trying that other recipe out which failed abysmally.   This is my "go-to" recipe for shortbread biscuits.  It never fails me, ever . . .

 

Normally I make them with only candied ginger and I drizzle them with melted dark chocolate, but today I fancied something a little bit different . . . something festive!

 

With the green and red colours of Christmas and a tiny snap of Ginger . . . dried Cranberries, Pistachio Nuts and the ginger worked so very well together . . . and I thought were quite pretty.

 

The white chocolate drizzle was a very pretty touch.  Altogether these were . . .

QUITE QUITE FABULOUS!!

 

Truly.  I would not lie. These are very Merry Christmas Biscuits!  Short and crumbly . . . rich and buttery . . . with tantalizing flecks of tasty red, green and spicy gold througout.  I used my Pampered Chef chopper to chop everything nicely.  I just spritzed the blade with some non stick cooking spray first.  Worked like a charm.

 

It all worked like a charm. The colours, the flavours, the textures.  All good.  I love it when that happens.

 


 *Cranberry, Ginger and Pistachio Shortbread Biscuits*
Makes about 5 dozen
Printable Recipe

A delicious variation on an old holiday favourite!

225g unsalted butter, softened (1 cup)
65g sifted icing sugar (1/2 cup)
2 TBS finely chopped dried cranberries
2 TBS finely chopped candied ginger
2 TBS finely chopped pistachio nuts
1/4 tsp salt
200g plain flour (2 cups)

90g white chocolate chips melted (1/2 cup)

 

Preheat the oven to 300*C/150*F/ gas mark 2.  Line a couple of baking sheets with baking paper.  Set aside.

Cream the butter ad sugar together in a bowl util light and fluffy.  Stir in the salt, berries, ginger and nuts.  Gradually stir in the flour until well combined.  Roll out between two sheets of greaseproof paper, to 1/4 inch thickness.  Cut into desired shapes using a sharp metal cookie cutter.  Place onto the lined baking sheets, leaving some space inbetween cookies.  Bake for 18 to 20 minutes until light golden.  Scoop off and cool on a wire rack.  Repeat until all the dough is used, re-rolling scraps as necessary.

Once all the biscuits have been baked and cooled, melt the chocolate chips according to the package directions.  Drizzle decoratively over top of the shortbread biscuits.  Allow to set before storing in an airtight container.