Red and green Christmas shortbread

Thermomix® time: 10-15 min
Total time: 2h 20 min

Ingredients Christmas shortbread

  • 40 g white rice
  • 60 g raw sugar
  • 300 g plain flour
  • 250 g butter, cut into cubes
  • 100 g shelled and unsalted pistachios
  • 100 g dried cranberries
  • 300 g white chocolate, broken into pieces

Preparation

  1. Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Place rice and sugar into the mixing bowl and mill 1 min/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add flour and butter and mix 5 sec/ speed 5, then knead 40 sec/ dough mode.
  4. Add pistachios and dried cranberries and chop Turbo/ 1 sec/ 3-4 times, until a roughly chopped yet even consistency is achieved.
  5. Transfer mixture onto a silicone bread mat or lightly floured work surface and work mixture into a log (30 cm long). Wrap in plastic wrap and place in refrigerator for 1 hour to rest. Clean and dry mixing bowl.
  6. Remove from refrigerator, then using a serrated bread knife, cut into round slices (approx. 0.5 cm thick) to form biscuits. Place biscuits onto prepared baking tray and bake for approx. 20-30 minutes (150°C), or until biscuits are lightly golden.
  7. Leave shortbread to cool on baking tray for 10 minutes before transferring onto a wire rack to cool completely.
  8. While shortbread is cooling, place white chocolate into mixing bowl and grate 5 sec/ speed 8. Scrape down sides of mixing bowl with spatula, then melt 3 min/ 37°C/ speed 1. Scrape down sides of mixing bowl with spatula again, then melt for a further 5-7 min/ 37°C/ speed 1, or until chocolate has completely melted.
  9. Once shortbread has cooled, dip half of each biscuit into the melted chocolate. Place dipped shortbread onto a plate or tray lined with baking paper, then transfer into the refrigerator until chocolate has set (approx. 30 minutes).
  10. Serve immediately or transfer into a sealable container to store until use.
Tip: Baked shortbread will freeze well and can be dipped in the white chocolate while frozen. They will keep for up to 3 months in a freezable container in the freezer.
Utensils: Thermomix parts – Spatula, Measuring cup.
Useful items: baking paper, baking tray (30 x 40 cm), plastic wrap, silicone bread mat, serrated bread knife, wire rack, sealable container.
Serving size: 30 pieces 950 g.
Difficulty: easy.
Nutritional values per 1 piece (1 shortbread biscuit with white chocolate dip): Energy 792 kJ / 189 kcal. Protein 3 g. Carb 18 g. Fat 12 g. Cholesterol 21 mg. Dietary fibre <1 g.
Price level: low.
This recipe is from Vorwerk International.

Pistachio and Hazelnut Bonbons

Thermomix® time: 2 min

Ingredients Pistachio and Hazelnut Bonbons

  • 50 g hazelnut
  • 50 g pistachio
  • 200 g chocolate 70% cocoa

Preparation

  1. Place pistachio and hazelnuts into mixing bowl and grind 10 sec/ speed 5. Set aside.
  2. Melt chocolate 2 min/ 80ºC/ speed 2.
  3. With a brush, line silicone baking moulds with chocolate.
  4. Fill with the prepared nuts mixture.
  5. Cover with remaining chocolate and flat with the spatula, removing the excess.
  6. Chill for about 30 minutes, remove from the mould and trim the edges of the bonbons, giving an appealing round shape.