Pistachio & cranberry cookies

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

  • Prep:15 mins
    Cook:15 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 140
  • fat 9g
  • saturates 4g
  • carbs 15g
  • sugars 7g
  • fibre 0g
  • protein 2g
  • salt 0.1g

Ingredients

  • 175g butter, softened
  • 85g golden caster sugar
  • ½ tsp vanilla extract
  • 225g plain flour
  • 75g pistachios
  • 75g dried cranberries

Tip

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.

Method

  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.

  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.

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