*Recipe by Katherine from the Small Steps Team
These deliciously crumbly buttery biscuits are easy to make – and just look so Christmas-y with the pops of green pistachio and red cranberries. Keep a roll of the dough in the freezer ready to slice and pop in the oven when you need them for visitors or a bring-a-plate event. A decorated jar or bag of these also makes a great gift.
Recipe: Pistachio & Cranberry Shortbread
- 250g butter, at room temperature
- 1/2 cup rapadura sugar
- 1/2 tsp vanilla extract
- 2 1/2 cups white spelt flour
- 80g unsalted pistachio kernels
- 80g dried cranberries
- 2 tsp orange or lemon zest
- Roughly chop pistachios and cranberries.
- Cream butter, sugar and vanilla together until pale and soft.
- Add flour, pistachios, zest and cranberries and mix to a soft dough.
- Turn out onto a well-floured board and press together. Split into two and shape into logs. Wrap in cling film and refrigerate for at least 4 hours. Dough can also be frozen at this point.
- When ready to bake, pre-heat oven to 180 degrees C.
- Slice dough into ½-1 cm discs and place on lined baking trays. Bake for approximately 15-20 minutes, or until golden. Remove from the oven and allow to cool on the trays to avoid crumbling.
- Store in an airtight container.
- To get a finer result, use a food processor to grind the rapadura sugar into a powder first, before adding to the butter. Alternatively, you could use a fine white or raw caster sugar.
- Use organic, preservative-free cranberries if possible.
- Make sure you use a very sharp knife to slice the dough into discs, so that you can slice through the pistachios and cranberries. If the dough crumbles, don’t stress – just press it back together into shape.