Pineapple chutney
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Pistachio & cranberry cookies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 22
Skip to ingredients
- 175g buttersoftened
- 85g golden caster sugar
- ½ tsp vanilla extract
- 225g plain flour
- 75g pistachios
- 75g dried cranberries
Nutrition: per serving
- kcal140
- fat9g
- saturates4g
- carbs15g
- sugars7g
- fibre0g
- protein2g
- salt0.1glow
Method
step 1
Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
step 2
Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
