Pistachio And Cranberry Cookies
Make sure you roll the dough firmly to ensure your cookies don't have holes
Makes enough for: 10 cookies
Ingredients
- 110 g flour
- 62 g salted butter, cubed
- 47 g fructose
- 7.5 mls cold water
- 23 g dried cranberries, roughly chopped
- 23 g pistachios, roughly chopped
Method
- Place the flour into a large mixing bowl and add the butter
- Rub in with your fingertips until it resembles breadcrumbs
- Add the fructose and water and mix to form a dough
- Add the cranberries and pistachios and mix in
- Tip out onto a piece of cling film and compress well while you shape it into a 5cm thick log
- Wrap in cling film and place into the fridge for 30 minutes
- Preheat the oven to 180° Celsius
- Remove the dough from the fridge and cut into 1 cm slices
- Place the cookies on a lined baking sheet, leaving space in between each one for spreading
- Place into the oven to bake for 12 minutes
- Remove from the oven and leave to cool on the baking sheet for 5 minutes
- Transfer to a wire rack to cool completely and store in an airtight container