Thursday, 19 December 2019
Cranberry, Lemon and Pistachio Shortbread
Cranberries and pistachios are my favourite seasonal fruit and nuts and they make a great combination with the tangy taste of lemon to show off Christmas colours and flavours.
What you need
50g/2oz icing sugar
300g/11oz plain flour
1 tsp vanilla extract
50g/2oz cranberries (dried)
Zest and juice of 1 lemon
How to bake
Line a 20cm/8 inch square tin with baking paper. Using a food processor or mixer, mix together the butter, sugar and flour until it comes together. Add the vanilla, cranberries, pistachios and lemon zest and mix slowly to distribute evenly. Add the lemon juice and mix briefly to combine all the ingredients. Press the mixture into the tin and chill for 30-40 minutes. Preheat the oven to 170C/150(Fan)/Mark 3 and bake for around 30-35 minutes until golden. Remove from the oven and cut into fingers whilst still in the tin. Then allow to cool.
Meryl says : These delicious shortbreads make an excellent homemade gift and are very easy to make. Enjoy a Christmas treat with friends and family!