Recipe: Delicious Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

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

1. Prepare 370 grams of gluten-free / plain flour (3 cups).
2. Prepare 1/4 tsp of xanthan gum if using GF flour.
3. You need 235 grams of sunflower spread / butter (1 cup).
4. Prepare 170 grams of golden caster sugar (3/4 cup).
5. You need 1 pinch of salt.
6. You need 40 grams of chopped dried cranberries (1/3 cup).
7. It's 40 grams of chopped shelled pistachios (3/8 cup).
8. You need of cold water as needed to bind.
9. Prepare of icing sugar to decorate.

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

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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