Ingredients

Step by step

1. Put both flours, the mixed spice and cold, cubed butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar, orange extract and egg yolks, then process again until just starting to clump together. Add the 80g of chopped pistachios and the dried cranberries, then briefly pulse once more until forming larger clumps.

2. Tip the dough out onto your work surface, bring together into a rough ball and divide in half. Briefly knead each piece of dough, then roll and shape into an approx. 17cm-long log (about 5cm diameter). Wrap the logs in clingfilm and chill in the fridge for at least 1 hour, or up to 2 days (or see freezing tip).

3. Preheat the oven to 180°C, fan 160°C, gas 4 and line two large baking trays with baking paper. Unwrap the logs of dough, trim the rounded ends, then slice each log into approx. 1cm rounds (you should get about 15 from each log). Space apart on the prepared baking trays. Bake for 17-19 minutes, until pale golden. Leave to cool on the trays for about 20 minutes, then cool completely on a wire rack.

4. To decorate, place the chocolate in a large heatproof bowl and melt over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Scrape the melted chocolate into a mug and dunk in the shortbread to coat each one by about one-third. Finely chop the extra 20g pistachios, then sprinkle over the white chocolate in a rough line. Leave to set. Store in an airtight container for up to 5 days.