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To get started with this recipe, we must first 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 cook that.
The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
- Make ready 370 grams gluten-free / plain flour (3 cups)
- Make ready 1/4 tsp xanthan gum if using GF flour
- Get 235 grams sunflower spread / butter (1 cup)
- Make ready 170 grams golden caster sugar (3/4 cup)
- Prepare 1 pinch salt
- Make ready 40 grams chopped dried cranberries (1/3 cup)
- Make ready 40 grams chopped shelled pistachios (3/8 cup)
- Make ready cold water as needed to bind
- Take icing sugar to decorate
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Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
- In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs
- Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
- Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
- Wrap in clingfilm and chill for half an hour
- Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
- 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
- Place on the baking tray and bake for 14 - 18 minutes until slightly golden
- Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar
- You can freeze half of the dough for later use if required. It'll keep for around 3 months
- You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds
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