Cranberry and Pistachio Shortbread

Ingredients

Cuts into 8 or 12 triangles

Shortbread:

• 250g butter, softened
• 125g sugar
• 250g plain flour
• 125g cornflour
• 75g dried cranberries
• 50g pistachios, chopped

Decoration:

• 1-2 tbsp caster sugar

Method

Place all the ingredients into a freestanding food mixer and beat until the mixture just holds together. Alternatively, beat the butter and sugar by hand then mix in the remaining ingredients. Turn onto a lightly floured worktop and roll out to a 23cm (9 inch) circle.

Place a sheet of Bake-o-Glide onto the AGA cold plain shelf or baking tray. Lift the shortbread circle onto the Bake-o-Glide and crimp the edges. Mark into sections and prick with a fork.

Slide the cold plain shelf onto the lowest set of runners in the baking oven and bake for about 20-25 minutes, turning the tray once after 10 minutes, until a pale golden colour.

Take the shortbread from the oven, sprinkle immediately with caster sugar. Mark into 8 or 12 triangles, (do not cut down onto the Bake-o-Glide, as it will mark). Allow to cool then lift and complete the cooling on a wire cake rack.

This freezes well.

Dawn’s tip: This quantity will also make 24 Christmas tree shapes, using a cutter 8cm long.