The BBC Good Food logo
Pistachio & cranberry cookies

Pistachio & cranberry cookies

Rating: 5 out of 5.123 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 22

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal140
fat9g
saturates4g
carbs15g
sugars7g
fibre0g
protein2g
low insalt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

RECIPE TIPS
MAKE AHEAD

Well wrapped, these dough logs will happily freeze for up to 3 months, meaning you can include freshly made biscuits in your Christmas hampers without any last-minute effort. Simply defrost in the fridge overnight, then slice and cook as above.

Goes well with

Recipe from Good Food magazine, November 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.123 ratings

Sponsored content