Vickys Christmas Cranberry & Pistachio Cookies, Gf Df Ef Sf Recipe by Vicky@Jacks Free-From Cookbook
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF Cooking Instructions 30 mins 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 1 In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs 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 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 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 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 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 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 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 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 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 10 You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls loaded baked potato an buffalo chicken casserole Grandma's Chocolate Pie A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret Red Velvet Cherry Bombs` Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) loaded baked potato an buffalo chicken casserole Grandma's Chocolate Pie A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret Red Velvet Cherry Bombs` Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) Coffee Chiffon Cake Cheese Pudding Tart Scalloped Corn fire chicken peri peri sweet wings Traditional Dal Herb Crusted Swai fish Flourless Pancakes Biglin Dressing Easy No crust Pumpkin Pie / Makes 2-9 in deep pie shells Cornbread Dressing Coffee Chiffon Cake Cheese Pudding Tart Scalloped Corn fire chicken peri peri sweet wings Traditional Dal Herb Crusted Swai fish Flourless Pancakes Biglin Dressing Easy No crust Pumpkin Pie / Makes 2-9 in deep pie shells Cornbread Dressing