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Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 24
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Prepare the ingredients before making Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free

  • 370 grams gluten-free / plain flour
  • 235 grams sunflower spread / butter
  • 170 grams golden caster sugar
  • 1 pinch salt
  • 40 grams chopped dried cranberries
  • 40 grams chopped shelled pistachios
  • 1 cold water as needed to bind

How to Make Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • In a bowl, rub together the flour, salt and butter with your fingertips to form breadcrumbs
  • Step 2
  • Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
  • Step 3
  • Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
  • Step 4
  • Wrap in clingfilm and chill for half an hour
  • Step 5
  • Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
  • Step 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
  • Step 7
  • Place on the baking tray and bake for 14 - 18 minutes until slightly golden
  • Step 8
  • Let sit on the baking tray a couple of minutes before cooling completely on a wire rack
  • Step 9
  • You can freeze half of the dough for later use if required. It'll keep for around 3 months
Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free Reviews

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