Apple & Cinnamon Scrolls

Apple & Cinnamon Scrolls

Recipe by Nichole Horvath

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

225ml milk, lukewarm
2 Coles eggs
75g butter, room temperature
540g Coles plain flour
10g salt
100g caster sugar
10g instant yeast
200g brown sugar mixed with 20g cinnamon
30g butter, melted
2 apples, peeled and diced

Method

In a large bowl, combine flour, warm milk, sugar, yeast, and salt. Crack in the eggs and mix until well combined.

Transfer the mixture to a stand mixer and knead until the dough comes together into a smooth, elastic ball.

Tip: Use the dough hook attachment for an even, thorough mix.

Place the dough into a greased bowl, cover, and let it rise until doubled in size - around 90 minutes.

Lightly flour your workbench and roll the dough into a large rectangle. Spread softened butter evenly across the surface, then sprinkle with brown sugar and cinnamon.

Layer the thinly sliced apples over the top and roll the dough tightly into a log. Slice into even rolls and place them into a greased baking tin, leaving a little space between each for proving.

Cover and let the rolls prove until puffed and touching.

Brush the tops with milk and bake at 180°C for 18-20 minutes, or until golden brown.

Once cooled slightly, drizzle with icing sugar and lemon juice for a sweet finish.

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Toum

Toum

Recipe by Diana Chan

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

½ cup garlic cloves, peeled and roughly chopped
½ tablespoon salt
1 ½ cups Squeaky Gate extra virgin olive oil
¼ cup lemon juice
Coles paprika, for garnish

Method

Place the garlic cloves and salt into a food processor and process for one minute until the garlic becomes finely minced.

With the food processor running, drizzle in two tablespoons of extra virgin olive oil, then stop and scrape down the sides of the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

Once the garlic is emulsified, add in more oil in a steady stream, alternating with the lemon juice. Keep going until all the oil and lemon juice is incorporated. The toum will become creamy and smooth, with a consistency like mayonnaise.

Serve the toum in a dish and sprinkle with paprika for garnish.

Store in an airtight container for up to 2 weeks.

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Chicken Schnitzel with Creamy Leek Mushroom Sauce

Chicken Schnitzel with Creamy Leek Mushroom Sauce

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 Coles chicken breasts
1 cup plain flour
2 cups panko breadcrumbs
5–6 brown mushrooms, sliced
1 leek (white part only), sliced
½ brown onion, finely diced
½ cup white wine
½ cup thickened cream
½ cup chicken stock
2 eggs, whisked
2 tbs chives, chopped
Vegetable oil, for frying
1 lemon, cut into wedges
Coles salt and pepper

Method

Slice each chicken breast horizontally, stopping halfway through. Open the chicken breast like a book and flatten it gently with a rolling pin. Prepare a breading station with separate bowls for flour, whisked eggs, and panko breadcrumbs. Coat the chicken in flour, then eggs, and finally breadcrumbs. Set aside on a plate. Heat 2 cm of vegetable oil in a frying pan to 170°C. Fry the chicken schnitzels until golden brown and cooked through. Drain on paper towels.

Meanwhile, heat a medium pan over medium heat. Add a drizzle of extra virgin olive oil, followed by the mushrooms, onion, and leek. Sauté for 5–7 minutes until softened. Deglaze the pan with white wine and reduce by a quarter. Stir in chicken stock and reduce by another quarter. Add thickened cream, season with salt and pepper, and let the sauce thicken.

Place the schnitzels on plates and spoon the creamy leek and mushroom sauce generously over the top. Garnish with chopped chives and serve with lemon wedges on the side.

Enjoy your crispy schnitzels with the rich and creamy sauce!

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Kitchen Garden Salad with Horseradish Dressing

Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing 
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

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Summer Cherry & Overnight Oats

Summer Cherry & Overnight Oats

Recipe by Louis Tikaram

Serves: 1
Prep Time: 5 minutes
Cook Time: Overnight soaking time (minimum 6 hours) / Cook time optional (if warming)

Ingredients

50 g pitted cherries
1 tsp honey
¼ cup chopped almonds
40 g Red Tractor Australian instant oats
150 ml Norco full cream milk

Method

In a jar, combine all the ingredients and stir well. Secure the lid and store in the fridge overnight to allow the oats to soak.

For a warm option, transfer the mixture to a pot and heat over medium-low heat until warmed through. Serve hot on a cool morning.

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Green Chicken Curry Kebabs with Roti

Green Chicken Curry Kebabs with Roti

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes

Ingredients

Chicken Marinade
1 jar Ayam green curry paste
600g chicken thighs
½ cup Ayam coconut cream
1 tsp Ayam fish sauce

Coriander Sauce
1 bunch coriander
2 garlic cloves
Juice of 2 limes
3 Birdseye chillies
1 tsp brown sugar
Ayam Fish sauce, to taste
Squeaky Gate extra virgin olive oil
¼ cup cold water
2 tbsp Ayam coconut cream

Salad
1 baby gem lettuce, sliced thinly
1 shallot, sliced thinly
½ bunch coriander, leaves picked
Extra virgin olive oil
Coles Sea salt
Thinly sliced red chilli

To Serve
4 frozen roti wraps, cooked in a frypan until golden and crispy, and kept warm

Method

In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinate for up to 12 hours for maximum flavour infusion.

In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.

In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.

In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.

To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.

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Egg Lettuce Salad with Sourdough

Egg Lettuce Salad on Sourdough

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes

Ingredients

3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted

Method

Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.

Peel the eggs and roughly chop them.

In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.

Add the chopped eggs and lettuce to the dressing and toss gently to combine.

Toast the sourdough bread.

Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.

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Yoghurt Marinated Chicken with Honey & Parsley

Yoghurt Marinated Chicken with Honey & Parsley

Recipe by Louis Tikaram

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 cup Jalna Greek Yoghurt
1 tsp Coles black pepper
1 tsp ground turmeric
1 tbs Coles sea salt
2 kg skin-on chicken thighs
Vegetable oil
1 lemon
2 tbs honey
2 tbs extra virgin olive oil
1 cup picked parsley

Method

Mix the Jalna Greek Yoghurt, pepper, turmeric, and salt in a large bowl. Add the chicken thighs and massage the mixture in thoroughly. Allow the chicken to marinate overnight for the yoghurt to tenderize the meat.

On a hot grill or grill pan, add a little vegetable oil, then place the chicken, skin side down, over direct heat. Grill, turning every minute until lightly browned.

Just before the chicken is done, brush it with honey, then transfer to a serving platter.

Place the parsley in a small bowl, season with salt, lemon juice, and extra virgin olive oil, and toss to coat.

Scatter the dressed herbs over the chicken and serve.

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Roasted capsicum hummus with charred zucchini

Roasted capsicum hummus with charred zucchini

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 large red capsicums
1 can Coles chickpeas
2 tbs tahini
1 lemon
Zest of lemon
Extra virgin olive oil
1 tsp Coles paprika
1 tsp Coles cumin
3 green zucchinis
3 cubes ice
1 bunch dill
Coles sea salt and pepper

Method

On a gas stove flame or barbecue, place capsicums directly over the heat and grill until charred.

Cut zucchinis into 2cm batons, drizzle with extra virgin olive oil, and season with salt and pepper. Place in a hot pan and cook until charred.

Remove the charred skin and seeds from the capsicums, then place them into a food processor. Add the drained chickpeas, tahini, juice of one lemon, a splash of extra virgin olive oil, paprika, cumin, and three cubes of ice. Blitz on high for 2–3 minutes until smooth, then set aside.

Finely chop the dill.

To serve, spread a large smearing of capsicum hummus on a plate, arrange the charred zucchinis on top, and garnish with chopped dill, lemon zest, pepper, and a drizzle of extra virgin olive oil.

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Sticky Lamb Chops with Fennel & Cabbage Slaw

Sticky Lamb Chops with Fennel & Cabbage Slaw

Recipe by Anjali Pathak

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

12 lamb chops
3 tablespoons Patak’s Madras Curry Paste
2 tablespoons Greek yoghurt
2 tablespoons fresh coriander, roughly chopped
2 tablespoons butter
2 tablespoons Patak’s Brinjal Pickle

Fennel & Cabbage Slaw
½ bulb fennel, finely sliced
¼ red cabbage, finely shredded
1 red apple, peeled and grated
2 tablespoons Greek yoghurt
Good pinch of salt
Zest and juice of ½ lemon

Method

In a bowl, mix together the Patak’s Madras Curry Paste, Greek yoghurt, and half the coriander. Rub this mixture all over the lamb chops. Marinate for a few hours or even overnight if you have time.

Make the fennel and cabbage slaw by mixing all the ingredients together. Taste and adjust the seasoning with salt and lemon.

Heat a BBQ or griddle pan until smoking. Cook the lamb chops until charred on all sides.
Gently heat the butter with the Patak’s Brinjal Pickle. When the chops are almost ready, brush them generously with the spiced butter and grill for 30 seconds on each side. Lay on a serving plate and baste again. Serve sprinkled with the remaining coriander, with the slaw on the side.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Eggplant Rogan Josh

Eggplant Rogan Josh

Recipe by Diana Chan

Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
2 bay leaves
6 cardamom pods
1 cinnamon quill
½ brown onion, sliced
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 teaspoon garam masala
1 jar Patak's Rogan Josh Curry Paste
1 red capsicum, de-seeded and sliced into 1 cm thick strips
2 tomatoes, chopped
1 eggplant, chopped and salted
Salt, to taste

To garnish
1 green chili, finely sliced
A handful of chopped coriander
1 tablespoon Jalna Organic Biodynamic Dairy Yoghurt

Method

Heat the extra virgin olive oil in a large pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon quill, cooking until fragrant.

Add the sliced brown onion, grated ginger, and grated garlic to the pot. Sauté until the onion becomes translucent. Stir in the garam masala and Patak's Rogan Josh Curry Paste, mixing well to combine.

Add the red capsicum and chopped tomatoes, cooking for a few minutes until they start to soften. Incorporate the salted eggplant, stirring to coat everything in the spices. Season with salt to taste.

Allow the mixture to simmer until the eggplant is tender and the flavours meld together.

Serve the Rogan Josh hot, garnished with finely sliced green chili, chopped coriander, and a dollop of Jalna Organic Biodynamic Dairy Yoghurt. Enjoy

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Chorizo Beer Mussels

Chorizo Beer Mussels

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

1 chorizo, diced
1 onion, diced
2 garlic cloves
1 chilli, diced
1 tsp smoked paprika
1 bottle of beer
1 kg mussels
2 tbs butter
½ bunch parsley
1 lemon
Coles sea salt
Extra virgin olive oil
Grilled sourdough.

Method

In a large saucepan with a lid, fry off the chorizo until the oil cooks out. Add the onion, garlic, and chilli, and fry until fragrant and slightly softened.

Add the mussels to the saucepan and stir quickly, then pour in the beer. Place the lid on the pot and gently shake it to agitate the mussels and help them open.

Once the mussels have opened, remove them from the saucepan and place them into the serving dish.

Reduce the cooking liquid and stir in the butter to enrich the sauce. Remove from heat, then add the parsley and a squeeze of lemon juice.

Serve with the grilled bread and enjoy.

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Thai Fish Cakes

Thai Fish Cakes

Recipe by Diana Chan

Serves: Makes 12 pieces
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients

500g Huon Premium Salmon Steaks, skinless and cut into cubes
3 tbsp Ayam Thai Red Curry Paste
30g coriander stems, chopped
1 tbsp Ayam Fish Sauce
Juice of 1 lime
1 egg
¼ cup tapioca flour
30g snake beans, thinly sliced
Neutral flavoured cooking oil, for frying

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Place the diced salmon, red curry paste, coriander, fish sauce, lime, and egg in a food processor. Pulse, then blend until the mixture is smooth and paste-like in consistency.

Add in the tapioca flour and pulse to incorporate. Transfer the mixture into a large mixing bowl and add in the chopped snake beans.

Using a tablespoon as a measuring tool, spoon out portions of the mixture and form them into balls.

Heat enough oil in a frypan and pan-fry the fish cakes for about 3 minutes on each side until golden.

To serve, garnish with fresh herbs and lettuce, and serve with chilli sauce on the side.

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Candy Cane Pavlova with Balsamic Berries

Candy Cane Pavlova with Balsamic Berries

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 2.5 hours

Ingredients

8 egg whites
1½ cups fine caster sugar
1 tbs corn flour
1 tbs balsamic vinegar
1 tsp red food colouring
1 punnet strawberries
1 punnet raspberries
1 punnet blackberries
2 tbs balsamic vinegar
½ tsp fresh black pepper
1 tub cream, whipped with vanilla
2 tbs roasted hazelnuts

Method

Preheat the oven to 110°C and line a baking tray with baking paper.

In an electric mixer, whip the egg whites to soft peaks. Gradually add the caster sugar and corn flour, whisking to stiff peaks.

Divide the meringue mixture evenly into two bowls. Add the red food colouring and balsamic vinegar to one bowl and gently fold through.

Using a spoon, alternate dollops of the white meringue and pink meringue onto the prepared baking tray to form a round wreath shape.

Bake in the preheated oven for 2 hours. Turn off the heat and leave the pavlova in the oven to cool completely, about 1 hour.

In a bowl, dress the strawberries, raspberries, and blackberries with balsamic vinegar and a crack of black pepper.

To assemble, top the cooled pavlova with whipped cream, balsamic berries, and a sprinkle of roasted hazelnuts.

Enjoy this festive dessert, perfect for any special occasion!

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Indonesian Beef Skewers with Spicy Acar

Indonesian Beef Skewers with Spicy Acar

Recipe by Gracia Segar

Serves: 4
Prep Time: 15 mins (plus marinating time)
Cook Time: 30 mins

Ingredients

500g beef oyster blade
Bamboo skewers, soaked in water for at least 1 hour
Fried shallots, for garnish

Beef Marinade
2 tbs coriander seeds, toasted and crushed
1 lemongrass stalk, finely sliced
2 garlic cloves
3 French shallots
1 cup ABC sweet soy sauce (kecap manis)
3 makrut lime leaves, finely sliced
½ lime, juiced
Salt and white pepper, to taste

Glaze
¼ cup salted butter, melted
3 tbs ABC sweet soy sauce (kecap manis)
1 lime, juiced

Spice Acar
2 shallots, finely sliced
1 Lebanese cucumber, cut into chunks (centre removed)
1 carrot, julienned
2 bird’s eye chillies, finely sliced
1 cup white vinegar
½ cup caster sugar
¼ cup warm water
Salt, to season

Method

Cut the beef oyster blade into 0.5cm strips.

To make the marinade, place coriander seeds, lemongrass, garlic, and French shallots in a food processor and blend to a smooth paste. Combine the spice paste with sweet soy sauce, lime juice, and finely sliced makrut lime leaves. Season with salt and white pepper. Add the beef strips and mix well. Refrigerate and marinate for 20 minutes or overnight. Once marinated, skewer the beef and leave it at room temperature before cooking.

To make the glaze, mix melted butter, kecap manis, and lime juice in a bowl. Set aside.

For the spicy acar, combine white vinegar, caster sugar, warm water, and chillies. Mix until the sugar dissolves. Add carrot, cucumber, and French shallots. Stir well and set aside to cool.

Heat a griddle pan over high heat. Grill the beef skewers, turning to sear all sides, while brushing with the glaze. Cook until the glaze is caramelised and the beef is cooked to your liking.

To serve, place the skewers on a platter and let rest for a few minutes. Garnish with fried shallots and serve with spicy acar on the side.

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Tumeric & Dill Fish

Tumeric & Dill Fish

Recipe by Brent Draper

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil

Method

In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.

Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.

To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.

Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.

To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.

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BBQ Greens with Burnt Lemon Dressing

BBQ Greens with Burnt Lemon Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

150g green beans, tails trimmed
1 bunch baby broccoli
1 bunch asparagus, trimmed
1 bunch spring onions, cleaned and trimmed
2 tbs olive oil
Coles sea salt, to taste

Dressing
2 lemons, halved and grilled cut-side down until charred and juicy
¼ cup olive oil
1 tbs Dijon mustard
½ bunch chives, finely sliced
1 tsp freshly ground Coles black pepper

Garnish
2 tbs chopped smoked almonds
100g goat’s cheese, crumbled
½ bunch chives, cut into 1cm pieces

Method

Toss the green beans, baby broccoli, asparagus, and spring onions in olive oil and season with sea salt. Place them on a smoking hot BBQ or griddle and char, ensuring they remain crisp-tender and vibrant.

To prepare the dressing, whisk together the charred lemon juice, olive oil, Dijon mustard, chives, and black pepper in a bowl until combined.

Combine the grilled vegetables and dressing in a large bowl, tossing until evenly coated.

Transfer the dressed vegetables to a serving dish and garnish with smoked almonds, crumbled goat’s cheese, and chive pieces.

Serve immediately and enjoy this fresh and flavour-packed side dish!

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Polenta Grits with Prawns

Polenta Grits with Prawns

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

2 cups chicken broth
1 cup Norco Full Cream Milk
½ teaspoon Coles sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ teaspoon Tabasco hot sauce
¼ teaspoon cracked pepper
¼ cup Norco unsalted butter + 1 tablespoon for cooking
6 king prawns, peeled and deveined (tail on)
1 teaspoon Old Bay seasoning

Method

Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.

Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.

Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.

Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.

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Xmas Shortbread

Xmas Shortbread

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

250g butter
100g icing sugar
300g plain flour
2tbs finely chopped dried cranberries
2tbs roughly chopped blanched and roasted almonds

Method

With the beater attachments on a hand mixer soften the butter, then and icing sugar and continue to beat until creamed. Add in the flour and mix together. then add in the almonds and cranberries. With your hands, form a dough, do not overmix or overwork. Add in the almonds and cranberries, and fold through. 

Press the dough out into a rough rectangle. Then with a lightly floured rolling pin roll out the dough into a 1 cm thick sheet. 

Cut the dough into whatever shape you like with a knife or cookie cutters. 

Spread the shortbread dough pieces onto a baking paper lined trat. 

Bake at 160deg c for 20 minutes until lightly golden. 
Remove from the oven add cool before serving.

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