- 550 g g plain flour
- salt, a pinch
- 350 g g unsalted butter, cut into pieces
- 250 g g caster sugar
- 60 g g dried cranberries, roughly chopped
- 60 g g pistachios, roughly chopped
- For the chocolate dip (optional):
- 250 g g white chocolate
- 100 g g dark chocolate
Preheat the oven to 180°C.
Place the flour and salt in a mixing bowl. Add the butter and rub with your fingers until it resembles breadcrumbs. Add the sugar and work in until a dough is formed, adding a sprinkle of cold water if necessary. Add the cranberries and pistachios and mix.
Divide the dough into three pieces, cover with clingwrap and freeze until required.
Remove one piece of dough from the freezer and allow to thaw slightly.
Slice into 12 rounds and place on a baking sheet lined with baking paper.
Bake in the preheated oven for 12–15 minutes, or until slightly golden.
Remove from oven and allow cool slightly before transferring to a wire rack to cool completely.
To make the chocolate dip, melt the chocolate in a double-boiler and mix to create a marbled effect (don’t mix completely). Dip the one half of each cookie into the mixture, then place on the cooling rack until set.