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Melt and mix shortbread cookies edible gift cranberry white chocolate pistachio edible gifts

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
Total Time 1 hour
Servings 65 cookies - approx
Calories 66kcal
Author Lee-Ann Grace | Chef Not Required


  • 250 g butter melted
  • 100 g icing/confectioners sugar
  • 375 g plain/all purpose flour sifted
  • 60 g rice flour
  • ¼ cup white chocolate chips
  • ¼ cup raw pistachios
  • ¼ cup craisins/dried cranberries
  • pinch of fine salt


  • 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.


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*


Calories: 66kcal