Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free

1. 1

   In a bowl, rub together the flour, salt and butter with your fingertips to form breadcrumbs

2. 2

   Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together

3. 3

   Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter

4. 4

   Wrap in clingfilm and chill for half an hour

5. 5

   Preheat the oven to gas 4 / 180C / 350F and line a baking tray

6. 6

   Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand.

7. 7

   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

8. 8

   Place on the baking tray and bake for 14 - 18 minutes until slightly golden

9. 9

   Let sit on the baking tray a couple of minutes before cooling completely on a wire rack

10. 10

    You can freeze half of the dough for later use if required.

11. 11

    It'll keep for around 3 months

* Per serving · 4 servings · Values may vary.

No additional tips available.