Cranberry and Pistachio Shortbread

Shortbread is traditionally given as a Christmas treat.  This recipe is very festive with its red and green ingredients.  It makes a delightful gift popped into a food safe cellophane bag, tied with a red ribbon. Try drizzling with melted chocolate for a change.



250g (9 oz) butter, softened

125g (4½ oz) sugar

250g (9 oz) plain flour

125g (4½ oz) cornflour

75g (2¾ oz) dried cranberries

50g (1¾ oz) pistachios, chopped


1-2 tbsp caster sugar

Cuts into 8 or 12 triangles


1. 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 work top and roll out to a 23cm (9 inch) circle.

2. Place a sheet of Bake-O-Glide onto the AGA cold plain shelf or baking tray (for a 2 oven).  Lift the shortbread circle onto the Bake-O-Glide and crimp the edges.  Mark into sections and prick with a fork.

3. 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.

4. 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.

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