Cranberry Pistachio Shortbread by Jocelyn Yeo

Ingredients

250gm SCS salted butter
130gm icing sugar
330gm cake flour
13gm corn flour
75gm sweetened cranberry
50gm pistachio

Method

Chop cranberry n pistachio finely, set aside.
Cream butter n sugar till fluffy.
Mix both flour into butter mixture.
Add chopped berries n nuts.
Scrape all dough onto baking paper.
Roll into a long square log (~3cm).
Fridge for an hour till firm to cut.
Cut into 1cm slabs.
Place on baking sheet.
Bake 170deg ~20min (watch oven)

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/910813362321074/