How to Prepare Delicious Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

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Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. Great recipe for Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries Great recipe for Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF. This is the perfect recipe for using up leftover apple sauce and cranberry sauce from your Christmas or New Years dinner. A simple lemon glaze over the top will take it to another level Cranberry Sauce Recipe: How to make cranberry sauce the simplest, easiest method.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF Making your own sauce is really easy, and you can do it a few days ahead. These cranberry sauce recipes are easy as pumpkin pie, and will definitely make you a believer in the homemade. Looking for some more Thanksgiving sides to fill up your holiday table? You can have Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

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

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Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF instructions

  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.

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