About this recipe:A versatile and crumbly shortbread cookie that can be peppered with your favourite combination of fruit and nuts; recently described by a friend of mine as moorish! I have used pistachio’s and dried cranberries here but other great combinations include white chocolate and cranberries, walnuts and dried peaches or good old fashioned chocolate chips.
Whatever combination they will disappear very quickly!
75 g pistachios, roughly chopped (any nut will work)
75g dried cranberries, roughly chopped (any dried fruit will work)
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Cream together the butter, sugar and vanilla essence until light and fluffy
Mix into the butter mixture the flour, nuts and dried fruit
Once well combined, turn out onto grease proof paper and shape to form a log.
The length and height of your log will depend on how many cookies you want and how big you want them. Imanaged to get 24 cookies from this mixture.
Wrap the cookie log in the grease proof paper and chill in the fridge for an hour; this will allow the mixture to tighten up and will make it easier to handle.
Once the hour is up, remove from the fridge and slice into individual cookies
Line a baking sheet, place the cookies on to the baking sheet, spaced evenly apart and back in a preheated over at 180 deg C for 12-15 minutes
If you can resist the temptation, allow to cool before eating - enjoy!
With the nuts and dried fruit the dough isn't the easiest to slice, if you find the cookies crumbling while you are slicing them patch them back together and they will be fine. The cookies don't spread too much so you should be able to fit a fair few on each baking tray. It is worth experimenting with various nut/fruit combinations so try a different combination each time - enjoy!