Cranberry Pistachio Rounds
Dotted with red and green, these delicious buttery biscuits make the sweetest yuletide treat. Add a little grated orange zest to the dough if you fancy some extra flavour!
2 cups plain flour
150g butter, softened
1/3 cup caster sugar
1 teaspoon baking powder
2-3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup dried cranberries, chopped
1/3 cup shelled pistachios, chopped
- Makes about 40
Place the flour, butter, sugar and baking powder into a Thermomix or food processor and process until the mixture resembles breadcrumbs. Add the milk and vanilla and process until combined.
Transfer the dough to a bowl and lightly knead through the cranberries and pistachios. Divide the dough in half, roll each half into a log shape and wrap in plastic wrap. Refrigerate for 1 hour to firm. (You can keep the dough in the refrigerator for up to 1 week before baking, or in the freezer for 2 months before thawing and baking.)
When ready to bake, preheat the oven to 180C. Line two baking trays with baking paper.
Slice the logs into about 8mm rounds, place on prepared baking trays and bake in preheated oven for about 15 mins until light golden.
Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely.
Tip: Store in an airtight container for up to 2 weeks.