How To Bake Pistachio And Cranberry Cookies

Discover the perfect pistachio & cranberry cookies. This homemade cookie recipe combines a delicious fruit and nut flavour that creates a delightful treat that is crisp on the outside and gooey on the inside. These autumn cookies bring the cosy autumn vibe and are sure to impress your family and friends. 

Ingredients: 

• 175g butter, softened

• 85g golden caster sugar 

• 225g plain flour 

• ½ tsp vanilla extract 

• 75g pistachios 

• 75g dried cranberries 

Method: 

Step 1: Using the Morphy Richards MixStar Compact Stand Mixer, mix together the butter, sugar and vanilla extract until fluffy. Then add the flour and mix until smooth. Using the Morphy Richards Solid Spoon, tip in the cranberries and pistachios and mix until well combined. 

Step 2: Take your dough and split it in half and shape each half into a log, around 5cm across, then wrap tightly in cling film. Pop your dough in the fridge to chill for 1 hour. 

Step 3: Heat your oven to 180C/160C fan/gas 4 and using the Morphy Richards 13"x9" Oven Tray, line your tray with baking parchment. Slice the logs into 1cm thick rounds, then put onto the tray and bake for 12 to 15 minutes. 

Step 4: Once the cookies have cooled down, transfer them onto a plate using the Morphy Richards Solid Turner. The non-scratch surface helps to protect your tray and prolongs the life of your bakeware. 

Recipe by BBCGoodFood.