Cranberry and Pistachio Shortbread
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.