Craisins® Dried Cranberries, Lemon, Pistachio & White Chocolate Shortbread Cookies



  • 130g salted butter
  • 60g raw castor sugar
  • 2 small lemons, zested
  • 5g vanilla bean paste or vanilla extract
  • 180g plain flour
  • 60g cup rice flour
  • 1,5g sea salt
  • 30g roasted pistachios, roughly chopped
  • 40g Ocean Spray® Craisins® Original Dried Cranberries, roughly chopped
  • 90g good quality white chocolate, finely chopped


Preheat your oven to 350°F (fan-forced).

Line 2-3 large baking trays with baking paper and set aside.

Cream the butter and sugar together in a large bowl or in a stand mixer with the paddle attachment until light and fluffy. Add the lemon zest and vanilla and beat again until well combined. Add the flour, rice flour, salt, pistachios, Craisins® Dried Cranberries, and white chocolate and fold together until combined.

Using your hands, continue to mix until the mixture forms a dough. Place the dough onto a lightly floured surface. Using a rolling pin, roll the dough out until it is about 1 cm thick. Using a cookie cutter, cut the dough into 6 cm rounds.

Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 350°F for 12 minutes until pale golden. Remove the trays from the oven and leave the shortbread to sit for about 10 minutes before placing them on a wire rack to cool completely. Enjoy!

You can also store the dough in the fridge for a few days until you are ready to bake. Allow the dough to come to room temperature before rolling and baking.

Recipe Copyright Ashley Alexander, Gather & Feast


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