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

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.
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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