Ingredients
The following ingredients have 4 Servings
- 115 g unsalted butter, softened ((1 stick / ½ cup / 4oz))
- 50 g caster (superfine) sugar (or granulated) ((¼ cup / 1.8oz))
- 130 g plain (all-purp) flour ((1 cup / 4.6oz))
- 40 g rice flour ((1.4oz))
- Zest of one orange
- ⅓ cup pistachios, roughly chopped
- ⅓ cup dried cranberries, roughly chopped
Instruction
- Preheat oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
- Using a handheld electric beater and large bowl or stand mixer with paddle attachment, beat together the butter and sugar until light and fluffy (5-6 minutes).
- Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until just combined each time.
- Add the zest chopped pistachios and chopped cranberries and mix until well distributed.
- On a very lightly floured surface, pull the dough together with your hands until smooth.
- Roll the dough out 1cm (½ inch) thick. Cut out shapes (I used a square cutter approximately 4cm wide). Use a spatula to help to transfer the unbaked cookies to the baking trays and sit them at least an inch apart.
- Bake for 14-16 minutes or until the edges start turning golden.
- Let the cookies cool for a few minutes before transferring to a wire rack to cool completely.
