Cranberry & Pistachio Biscuits
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Serves: 22 Biscuits
 
Ingredients
  • 175g butter, softened
  • 85g golden caster sugar
  • ½ tsp vanilla extract
  • 225g plain flour
  • 75g pistachios
  • 75g dried cranberries
Instructions
  1. Cream the butter with the sugar then stir en stir in the vanilla and flour followed by the cranberries and pistachios. You may need to use your hands to get this to come together properly.
  2. Halve the dough and roll each into a log about 5cm across, rap each one in cling film and chill for about an hour. This can be frozen.
  3. While it's chilling, preheat the oven to 180ºC (160ºC fanassisted) and line two baking trays with grease proof paper.
  4. Slice each log at 1cm intervals and spread out over the prepared trays. Chill again for 10 minutes before placing in the center of the preheated oven and baking for 12-15 mins. The longer the crisper.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/cranberry-pistachio-biscuits/