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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  1. Get gluten-free / plain flour (3 cups)
  2. Make ready xanthan gum if using GF flour
  3. Prepare sunflower spread / butter (1 cup)
  4. Make ready golden caster sugar (3/4 cup)
  5. Make ready salt
  6. Make ready chopped dried cranberries (1/3 cup)
  7. Make ready chopped shelled pistachios (3/8 cup)
  8. Take cold water as needed to bind
  9. Get icing sugar to decorate
Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  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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