Nut and Cranberry Biscuits

These festive nut and cranberry biscuits are perfect for Christmas!

Course biscuits, cookies, Snack

Cuisine British

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 152kcal

Author Corina Blum

Ingredients

175 g butter at room temperature
85 g caster sugar
1 tsp vanilla extract
225 g plain flour
20 g pistachios chopped in half
55 g walnuts roughly chopped
50 g dried cranberries

Metric - US Customary

Instructions

Cream the butter, sugar and vanilla extract together using a wooden spoon.
Add the flour and sir in using the wooden spoon.
When there are no floury bits left, add the nuts and cranberries. Use your hands to mix the nuts and cranberries in and to form into a dough.
Flour the work surface and roll the dough out to just over 5mm thick. Cut into rounds using a biscuit cutter.
Put the biscuits on a couple of baking trays, leaving at least a centimetre between each biscuit.
Put the baking trays in the freezer for half an hour. This will prevent the biscuits from spreading too much when in the oven. Preheat the oven to 160C.
Bake the cookies in the oven for about 15 minutes. Cool on a wire rack.

Notes

Use whatever combination of nuts you want.

You can also substitute the cranberries for another dried fruit. Chopped apricots also work well.

Nutritional information is approximate and a guideline only.

Nutrition

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