Pistachio & cranberry cookies

Pistachio & cranberry cookies

  • Rating: 5 out of 5.122 ratings
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  • 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
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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

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    Overall rating

    Rating: 5 out of 5.122 ratings

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