Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:

1. Take 370 grams gluten-free / plain flour (3 cups)
2. Get 1/4 tsp xanthan gum if using GF flour
3. Prepare 235 grams sunflower spread / butter (1 cup)
4. Make ready 170 grams golden caster sugar (3/4 cup)
5. Prepare 1 pinch salt
6. Take 40 grams chopped dried cranberries (1/3 cup)
7. Take 40 grams chopped shelled pistachios (3/8 cup)
8. Prepare cold water as needed to bind
9. Make ready icing sugar to decorate

Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:

1. In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs
2. Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
3. Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
4. Wrap in clingfilm and chill for half an hour
5. Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
6. Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand. I find it easiest to cut the dough into quarters then mark with a knife 6 lines on each quarter sausage then cut through into even slices
7. Place on the baking tray and bake for 14 - 18 minutes until slightly golden
8. Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar
9. You can freeze half of the dough for later use if required. It'll keep for around 3 months
10. You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds
11. Ready to serve and ENJOY!

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