pistachio and cranberry shortbread

Pistachio and Cranberry Shortbread

With its buttery flavour and crumbly texture, shortbread is hard to beat at any time of year. Try this simple and delicious recipe with a bit of a festive twist.

December 3, 2020
pistachio and cranberry shortbread


175g butter, softened

85g soft brown sugar

1 tsp almond extract

225g plain flour

75g pistachios

75g dried cranberries


1. Cream together the butter, sugar and almond extract until light and fluffy.

2. Mix in the flour, then add the pistachios and cranberries.

3. Using your hands, bring the mixture together into a dough.

4. Split the dough into two halves and shape each one into a log about 6cm diameter.

5. Wrap in cling film and refrigerate for at least an hour.

6. Using a sharp knife, cut the logs into 1cm slices and place on a baking tray lined with baking paper.

7. No need to leave too much space in between as the biscuits won’t spread.

8. Bake at 160C for 12-14 minutes.

9. Remove from oven and allow the biscuits to cool completely on the tray (they will harden as they cool).

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