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
200g/7oz butter
50g/2oz icing sugar
300g/11oz plain flour
1 tsp vanilla extract
50g/2oz cranberries (dried)
50g/2oz pistachios
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!
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