Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. Welcome to our precious Vick's home!! She is so talented and such a blessing in our lives! We love her and her creativity!!
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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Welcome to our precious Vick's home!! She is so talented and such a blessing in our lives! We love her and her creativity!!
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something that I've loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first 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:
- {Prepare 370 grams of gluten-free / plain flour (3 cups).
- {Get 1/4 tsp of xanthan gum if using GF flour.
- {Make ready 235 grams of sunflower spread / butter (1 cup).
- {Get 170 grams of golden caster sugar (3/4 cup).
- {Make ready 1 pinch of salt.
- {Get 40 grams of chopped dried cranberries (1/3 cup).
- {Make ready 40 grams of chopped shelled pistachios (3/8 cup).
- {Prepare of cold water as needed to bind.
- {Get of icing sugar to decorate.
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Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
- In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs.
- Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together.
- Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter.
- Wrap in clingfilm and chill for half an hour.
- Preheat the oven to gas 4 / 180C / 350°F and line a baking tray.
- 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.
- Place on the baking tray and bake for 14 - 18 minutes until slightly golden.
- Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar.
- You can freeze half of the dough for later use if required. It'll keep for around 3 months.
- You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds.
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