250g butter, softened
½ cup caster sugar
2 cups plain flour
¼ cup rice flour
⅓ cup pistachio kernels, chopped
⅓ cup craisins (dried cranberries), chopped

1. Cream butter and sugar until light and creamy.
2. Sift flours and add to the creamed mixture. Mix well. Stir in the pistachios and craisins.
3. Turn dough onto a lightly floured surface, knead gently to form a soft ball. Cut in half and roll each into a smooth log. Wrap in baking paper and refrigerate 30 minutes.
4. Pre-heat oven on Fan plus at 160°C.
5. Using a sharp knife cut logs into ½ cm slices. Place on baking trays.
6. Bake 15-20 minutes or until lightly golden. Cool on trays.


Makes approx 60

Variation - omit pistachio kernels and craisins

Autumn Shortbread: add
-1/3 cup roasted, skinned hazelnuts, chopped
-1/3 cup dried mixed berries, chopped

Coffee Hazelnut & Chocolate shortbread: add
-1/3 cup roasted, skinned hazelnuts, chopped
-1/3 cup dark choc bits, chopped
-2 teaspoon granulated instant coffee, crushed


Switch off automatic “rapid heat-up” when using flour recipes.