Quick and easy to make shortbread cookies, perfect for when you have guests around to your house.
175g Butter, softened
85g Caster sugar (golden if you have)
1/2 Teaspoon vanilla extract
225g Plain, all purpose flour
75g Pistachio (or any nut you prefer)
75g Dried Raisins (or any combination of dried fruit)
1. In a bowl mix the butter, sugar and vanilla extract together until it becomes nice and smooth, this will begin quite lumpy at first then will become more smoother the more you mix. once you have done this step gradually add the flour whilst mixing, and once it is added to the mix add the nuts and dried fruit and mix. Me personally for the mixing I would use a wooden spoon, a whisk would be overkill.
2.Once all mixed you can use your hand to mold into a big ball, and then separated into two. roll into a long fat snake shape, then cover with cling film and put in the fridge or freezer for about 1.5 hours. This shortbread mix can be frozen for over 30 days.
3. Pre-heat your oven to around 180 degrees, then take your chilled mix and remove cling film. on a tray line some baking paper and then cut your long snake like mix into 1cm circular rounds. place on the baking tray and bake for around 12-15 minutes. Take it out of the oven and let it cool down before eating (this is very important to get that biscuit texture).
*For those with allergies to nuts you could just increase the volume of dried fruits to compensate for it.
*For vegans substitute the butter with vegan margarine will work just as well.