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Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
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Chef :
Vicky@Jacks Free-From CookbookVickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries
Ingredient
Food ration :
24 servingsCooking time :
30 mins
370 grams
gluten-free / plain flour (3 cups)
1/4 tsp
xanthan gum if using GF flour
235 grams
sunflower spread / butter (1 cup)
170 grams
golden caster sugar (3/4 cup)
1 pinch
salt
40 grams
chopped dried cranberries (1/3 cup)
40 grams
chopped shelled pistachios (3/8 cup)
Cooking instructions
* Step 1
In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs
* Step 2
Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
* Step 3
Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
* Step 4
Wrap in clingfilm and chill for half an hour
* Step 5
Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
* Step 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
* Step 7
Place on the baking tray and bake for 14 - 18 minutes until slightly golden
* Step 8
Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar
* Step 9
You can freeze half of the dough for later use if required. It'll keep for around 3 months
* Step 10
You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds
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