Xmas Shortbread Biscuits:
Pecan, ginger & dark chocolate
Pistachio, cranberry & white chocolate
These buttery biscuits are easy to make and can be made with any combination of additions. They make a perfect Xmas present for friends. Makes about 26 biscuits.
Ingredients:
500g butter, softened
2 cups icing sugar
5 cups plain flour
70g chopped cranberries
70g chopped pistachios
100g white chocolate baking chips
100g dark chocolate baking chips
80g chopped crystallised ginger
80g chopped pecans
Put butter and icing sugar in food processor and pulse till well mixed and creamy.
Mix in flour.
Remove dough from food processor and half.
In a bowl mix pistachios, white chocolate and cranberries into one half of dough with your hands.
Form into a rough log shape and place on large piece of baking paper and form into about a 5-6cm diameter log. about 30cm long. Roll in the paper and twist the ends. Refrigerate till firm.
Repeat the process with the other half of the dough with the pecans, ginger and dark chocolate.
Preheat oven to 180 degrees C fan forced.
When the dough is firm cut into 1 1/2 - 2cm slices and place on lined baking tray. Bake for about 10 -15 minutes till golden. Remove from oven and cool.
This makes about 26 biscuits. Just cut off what you want and freeze the rest of the log till next time. Good to have a bit extra to enjoy yourself!