Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  1. Get 370 grams gluten-free / plain flour (3 cups)
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Take 235 grams sunflower spread / butter (1 cup)
  4. Prepare 170 grams golden caster sugar (3/4 cup)
  5. Make ready 1 pinch salt
  6. Prepare 40 grams chopped dried cranberries (1/3 cup)
  7. Get 40 grams chopped shelled pistachios (3/8 cup)
  8. Take cold water as needed to bind
  9. Make ready icing sugar to decorate
Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  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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