I made these biscuits at the weekend and they are deliciously shortbready; they just melt in your mouth. The cranberries and pistachios make them sweet and salty.
Ingredients for about 25
225g plain flour
1 sachet of vanilla sugar or a few drops of vanilla essence
75g shelled pistachio nuts, chopped
75g dried cranberries, chopped
Soften the butter – I popped it in the microwave at the lowest setting of 90w for 2 mins. Using a wooden spoon beat the butter, sugar and vanilla together, then add the flour and mix together. Next add the nuts and cranberries and using your hands mix everything together and form 1 or 2 « baguettes » 5cm in diameter from the dough. Wrap the baguettes in cling film and put in the freezer for an hour to chill. I find if I chill in the fridge, the dough is too soft to hold its shape afterwards. Slice the baguettes into 1cm slices and place on baking trays. Bake at 180°c for 18 – 20 mins then remove and leave to cool.
These aren’t golden, more a pale shortbready colour.
At the weekend we ate these along side an ice-cream cake and they were great together.
I have a chocolaty version of this shortbread here.
If you prefer to have biscuit dough ready prepared for the next time, you can freeze the wrapped baguettes for up to 3 months. Then when you fancy a biscuit just defrost in the fridge overnight, slice and bake as above.