If you like a good big chunky biscuit then you are in for a treat with these!!
I've added these to my Festive Bakes series but really they can be made anytime of year simply swap out the cranberries for raisins or sultanas if you prefer, and they would be just as nice with pecan nuts instead of pistachios.
Either way, I'm not fussy, I'll quite happily eat a cranberry in June!!!
These substantial biscuits can be whipped up in no time, are really easy and quick to make and of course have all been made just using my fair hands alone, no fancy pants equipment!
~ Cranberry & Pistachio Biscuits ~
Pre heat the oven to 160 degrees and grease a baking tray.
~ Ingredients ~
175g Butter Softened
85g Caster Sugar
225g Plain Flour
75g Pistachios (Left Whole)
75g Dried Cranberries
1/2 tsp Vanilla Extract
~ Method ~
In a bowl mix together the butter, sugar and vanilla.
Then stir in the flour.
Next mix in the cranberries & pistachios.
Use your hands to bring the mixture into a dough, there should be nothing left on the sides of the bowl.
Wrap in cling film and chill for 10 mins.
Once chilled, work the dough a little and then roll out onto a floured surface to around 5mm thick.
Using a 10cm fluted cutter, cut out your biscuits, they wont cut perfectly but that's just fine, they will look homemade and rustic. Place onto your prepared baking tray.
Bake for approx 12 - 15 mins, depending on your oven, the biscuits should be golden brown when they are done. Keep any eye on them though!
Allow to cool on the tray for a few minutes then transfer onto a wire rack to cool completely.
These are best eaten fresh on the day of baking but will keep successfully in an air tight tin for a few days!
They won't last the day out though I'm pretty sure of it!!
All that's left now is to get the kettle on for tea and enjoy!
Till next time my lovelies!