Ingredients
-
1/2 cup rice flour, sifted
1/3 cup all purpose flour, sifted
1/2 cup sugar, sifted
1 1/3 cups chilled butter, cut into small cubes
1 pinch salt
3/4 cup slivered almonds
1 cup dried cranberries
7 oz white chocolate
Preparation
-
Preheat the oven to 325\u00b0F. Line two baking trays with parchment paper.
To make the dough, place the rice flour, plain flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles breadcrumbs. Remove the blade and add the almonds and cranberries, and bring the mixture together with your hands. Turn the dough out onto a floured work surface and knead to combine.
Roll out the dough to 1/4 inch thick with a floured rolling pin. Cut out the desired shapes and place on the lined baking trays. Repeat until all the dough is used up. If want to use cookies as Christmas ornaments, use a thick skewer or chopstick to poke a hole at top of each cookies for ribbon to go through after cooking.
Bake the shortbread in the oven for 20 - 25 mins or until lightly golden, swapping the trays around half way through to allow even cooking. Remove from the oven and allow to cool for 15 mins before transferring to a wire rack to cool completely.
Melt the chocolate in a double boiler. Fill a piping bag fitted with a 1/8 inch nozzle with chocolate, then decorate the cookies by outlining the shape. Alternatively, dip the spoon in chocolate and drizzle back and forth over the biscuits. Refrigerate until set. Serve when the icing has set. If using as Christmas ornaments, thread ribbon through the skewered holes and hang from a decorative display.
Leave a comment