Cranberry Pistachio Shortbread

Ratio for Icing Sugar: butter: plain flour (1:2:3)

Ingredients:
250g salted butter (unsalted also ok)
125g Icing sugar
375g Plain flour

50g Pistachio (can be more/less)
50g Cranberry (can be more/less)
Cut/Crash them into small pieces

Method:
1. Whipped sugar & butter till creamy, then add in plain flour gradually. Mix well.
2. Add cranberry & pistachio into the dough.
3. I shaped the dough into 2 long blocks using this mold (or you can wrap them in plastic bags or cling wrap). Kept them in fridge for 4-6 hour. (Or freezer for an hr.) Take it out and slice them after 10 mins. Or you may also use a cookie cutter.
4. Baked them for 15mins for 160 to 170C. Depends on your oven. Watch them as u bake as they turn brown easily.

Note: Turn the tray in the midst of baking (if your oven heating is uneven).

Before Baking