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Pistachio Shortbread Cookies
Ingredients
- 200g Strong White Flour
- 88g Soft Brown Sugar
- 125g Unsalted Butter
- 80g Pistachios, roughly chopped
- 80g dried cranberries
- Vanilla essence
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Directions
- Sift sugar into large bowl with melted butter and vanilla essence/extract.
- Mix with wooden spoon
- Slowly sift in flour, mixing until dough is no longer sticky
- Press dough together and form a fat 8cm sausage
- Roll in cling film and chill for an hour
- Heat oven to 180C
- Slice up dough into finger width disks
- Place on baking paper on baking tray and bake for 10-15 minutes
- Allow to cool on baking tray
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