Pistachio and Cranberry Shortbread

I make shortbread often. Literally everybody loves it. This recipe is basic and is definitely fail safe. You can keep the shortbread plain or flavour it with spice or nuts/fruit like I have.

Pistachio and Cranberry Shortbread
Makes approx 40 biscuits
250g Butter, softened
1 cup Icing Sugar
1 cup Corn Flour
2 cups Flour, standard
75g Pistachios (chopped)
75g Dried Cranberries (chopped)


Cream butter and sugar until smooth.
Sift your flour and cornflour together and then add it to the butter mixture. Mix to form a dough.
Add the pistachios and cranberries to the tough and knead it a little.
On a lightly floured board, roll out the dough to a 0.5cm thickness.
Cut out the dough with a cookie cutter and prick with a fork.
Bake at 150 degrees celsius for 30 minutes. Don't let it go golden brown. It should still be pale in colour. Cool on wire rack before storing in an airtight container..