CRANBERRY NUT COOKIES
- 550 g plain cake flour
- pinch of salt
- 350 g unsalted butter, cut into pieces
- 250 g caster sugar
- 60 g dried cranberries, roughly chopped
- 60 g pistachios, roughly chopped
- cold water to bind
Place the flour and salt in a mixing bowl.
Add the butter and rub with your fingers until it resembles breadcrumbs.
Add the sugar and work it until a dough is formed, using a sprinkle of cold water if need be.
Mix in the cranberries and pistachio nuts.
Divide into three, form sausages, cover each with cling wrap and freeze until needed.
Remove one of three dough portions from the freezer and allow to thaw slightly.
Slice into 12 rounds and place on a baking sheet lined with parchment paper.
Bake in an oven preheated at 180° C for about 12 – 15 minutes until slightly golden.
Remove from oven and cool slightly before transferring to a wire rack to cool completely.
Photo: Stien Rust
Notas:
Erina Keyser
Ek gooi rooi en groen kersies en fyn amandels in my mengsel. Hier by ons is pekaneute in oorvloed en indien ek nie amandels het sit ek dit by. Dis rerig ‘n baie lekker koekie!!!!
Stien Rust:
Ek het nie genoeg pistacio’s gehad nie en het 20 g gekapte amandels bygesit.
Daar word nie genoem hoe dik die koekies gesny moet word nie, so ek het dunner as 1 cm gesny. Ek het net my pan gespuit en nie bakpapier gebruik nie. Dit het heel goed gewerk. Meer as 60 koekies uitgekry. Heerlike koekies!
