Pistachio and Cranberry Shortbread. This screams for festivities, celebrations and having people around. These biscuits make a fantastic gift. So even if you’re currently unable to host people in your home (it’s 2020 at the time of writing this) you can drop them off at your favourite people’s doorsteps and lighten up their day.
The biscuits are rustic and each one has a slightly different pattern made up of pistachios and cranberries. They’re sweet, just like plain shortbread, and go perfectly with a cup of tea. The first thing I notice when biting into one of these biscuits is the beautiful fragrance of orange. I also love how the crunchiness of the pistachios and the chewiness the cranberries accompany the smooth, buttery shortbread.
Because the shortbread is kept in the freezer until baking, it is not only great for parties but also fantastic for anyone who wants just one cookie. You can simply cut a single slice off the cookie dough and bake it while keeping the rest in the freezer.
If you love festive cookies (seriously, who doesn’t!) then you might also want to try out these recipes:
I hope you love this Pistachio and Cranberry Shortbread just as much as I do. Please let me know what you think in the comments and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Pistachio and Cranberry Shortbread
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- 100 g vegan butter (e.g. nuttelex)
- 50 g icing sugar
- 100 g flour
- 25 g rice flour
- ¼ tsp vanilla bean paste
- 25 g cranberries
- 25 g pistachio roughly chopped
- zest from ½ orange
- 2 tsp orange juice
- 30 g icing sugar
- Add the vegan butter and vanilla bean paste into a bowl and beat until creamy. Then, add the the icing sugar and beat into the butter.
- Add the flour and rice flour and combine with the butter/sugar mixture.
- Now, add the cranberries, chopped pistachios and orange zest and mix into the dough.
- Place a piece of plastic wrap onto the counter and put the dough on top. Gently roll the dough into a log with the help of the plastic wrap. (The dough is quite wet and very buttery. It's much easier to use the plastic wrap to shape it than your hands.)
- Tightly roll the log of cookie dough in plastic and put the dough into the freezer for about 3 hours.
- After 3 hours have passed, preheat the oven to 160°C fan bake.
- Take the dough out of the freezer, unwrap the plastic and cut the dough into 12 equally sized pieces (about 1cm thick). Lightly shape the dough into rectangles or rounds and place the biscuits onto a baking tray lined with baking paper.
- Bake the shortbread for 13-15 minutes at 160°C fan bake.
- Once baked, remove the shortbread form the oven an let them cool down completely. They're perfect by themselves, but if you love icing, follow the instructions below!
- Add the orange juice and icing sugar into a small bowl and mix.
- Once the shortbread is completely cold, drizzle the icing over the biscuits. Alternatively, dip one face of the biscuit into the icing. Let the icing dry and enjoy!