Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries
Cooking Instructions
- 1
In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs
- 2
Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
- 3
Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
- 4
Wrap in clingfilm and chill for half an hour
- 5
Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
- 6
Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand. I find it easiest to cut the dough into quarters then mark with a knife 6 lines on each quarter sausage then cut through into even slices
- 7
Place on the baking tray and bake for 14 - 18 minutes until slightly golden
- 8
Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar
- 9
You can freeze half of the dough for later use if required. It'll keep for around 3 months
- 10
You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds
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