Cranberry and Pistachio Biscuits

Cranberry and Pistachio Biscuits

Crisp and chewy clusters of pistachio nutty goodness! These biscuits are divine at any time of the year and especially perfect for Christmas baking. With a surprise hint of white chocolate they are sure to please.

 

Method - Makes 18-24

Preparation Time: 10 minutes
Cooking Time: 10 minutes

  1. Pre-heat oven to 180°C (or 160°C fan forced).  Line 2 biscuit trays with baking paper.
  2. Attach the mixing bowl to your bench mixer and using the flat beater, cream the butter and sugars for 5 minutes until pale and fluffy.  Beat in the egg and vanilla.
  3. Turn the bench mixer on to low and add the flour and baking powder.  Mix until just combined.  Add the white chocolate chips, pistachio nuts and dried cranberries and mix until just combined.
  4. Drop heaped teaspoons of biscuit mixture on the prepared trays with plenty of room between each one for spreading.  Lightly press down with a fork to flatten.
  5. Bake in the centre of the oven for 10 minutes or until just golden around the edges.  Allow to cool on the baking tray for 5 minutes before transferring to cool completely on a wire rack.
Ingredients
  • 125g butter, softened
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 ½ cup plain flour
  • ½ tsp baking powder
  • 1 cup white chocolate chips
  • ½ cup shelled pistachio nuts
  • 1 cup dried cranberries
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