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Cranberry and pistachio biscuits
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate basic sweet dough with creative twists and fun decorations for delicious and beautiful results.
Ingredients:
  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 300g (2 cups) plain flour
  • 70g (1/2 cup) custard powder
  • 41.20 gm milk
  • 20.00 ml finely grated orange rind
  • 75g (1/2 cup) dried cranberries, coarsely chopped
  • 55g (1/3 cup) chopped unsalted pistachio kernels
Instructions:
  • Beat the butter and sugar in a bowl until pale and creamy using an electric beater. Add the flour, cranberries, pistachios, custard powder, and milk. Stir until a soft dough forms, then turn onto a well-floured surface, bring together, and shape into a disc.
  • Form the dough into a 28cm-long log, ensuring it is even. Wrap it in plastic wrap and refrigerate for 4 hours or until firm.
  • 1. Preheat the oven to 160C. 2. Line 2 baking trays with non-stick baking paper. 3. Slice the log into 1cm-thick slices using a sharp knife. 4. Arrange on the prepared trays. 5. Bake for 30 minutes, swapping trays halfway, until the biscuits are golden underneath. 6. Allow to cool slightly on the trays before transferring to a wire rack to cool completely.

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