Melt and Mix Shortbread Cookies – Cranberry White Choc & Pistachio – Edible Gifts

How cute do these look? AND super easy to make – no creaming butter and sugar – just melt and mix! They also make the perfect edible (AND homemade with LOVE) gift. Show off your baking skills (NO baking skills required!) and just accept all the compliments without actually letting on how EASY they are!!!

These Melt and Mix Shortbread Cookies have traditional Christmas flavours in a buttery biscuit, but I also think the flavours go well together for any time of year. These little beauties are a perfect balance of lightness and crumble factor. When you bite into them they don’t disintegrate in to a pile of crumbs in your hand (or lap etc) but they still melt in your mouth like all good shortbread cookies should.

Perfect for that special homemade gift for your children’s teachers, your neighbours, your co-workers, or just you with a cuppa in your spare five minutes!

Package them up with some pretty ribbon…

Or you can go for a more rustic feel with unwaxed kitchen string…

Which ever way you decide to package them, you can’t get better than a gift cooked with love ♥

Lee-Ann ♥

Print Pin

Melt & Mix Shortbread Cookies - Cranberry White Choc & Pistachio - Edible Gifts

A light, buttery shortbread cookie/biscuit with just the right amount of crumble.

Course Sweet Treat

Cuisine Modern Australian

Keyword melt and mix shortbread

Total Time 1 hour

Servings 65 cookies - approx

Calories 66kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 250 g butter melted
• 100 g icing/confectioners sugar
• 375 g plain/all purpose flour sifted
• 60 g rice flour
• 1/4 cup white chocolate chips
• 1/4 cup raw pistachios
• 1/4 cup craisins/dried cranberries
• pinch of fine salt

Instructions

• Pre heat oven to 160c.
• Line 2 baking trays with baking/parchment paper.
• Lay out a (second) long sheet of baking paper on kitchen bench ready for rolling.
• Add sugar, flours and salt to melted butter. Mix to combine.
• Finely chop together choc chips, pistachios and craisins, then add to butter/flour mixture.
• Mix with hands to combine - then use hands to bring together dough on prepared baking paper for rolling.
• Top with a (third) matching piece of baking paper, and roll out dough to 4mm thickness.
• Using a cookie cutter (or freeform) cut out cookies and place on prepared oven tray.
• Gather scraps and re-roll to cut out remaining cookies.
• Bake for 12-13 minutes, then place on a wire rack to cool.

Notes

You will need large baking trays for this recipe as it makes so many cookies. The amount of cookies will vary of course depending on the size of your cookies - the heart shaped cookie cutter I used was 5cm wide x 6cm high which gave me 65.(!)

I put two baking trays in the oven at the same time - you may need to rotate the trays during the cooking time (I didn't need to though.)

You can put them pretty close together as they only spread a little bit in the oven.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*