Ingredients

  • 1 cup of plain flour
  • ¼ cup Sunshine Low GI sugar
  • ½ cup or 1 stick of unsalted butter, chilled and cut into cubes
  • ¼ tsp salt
  • ¼ cup dried cranberries
  • ¼ cup pistachios
  • ½ tsp almond extract
  • 1 tbsp. freshly squeezed orange juice

Method

  1. Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
  2. Repeat the process with the pistachios and set aside in the same bowl.
  3. In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
  4. Add the butter and pulse till it resembles a crumbly mixture.
  5. Drizzle in the almond extract and give it a couple more pulses to mix.
  6. Add the dough to the bowl with the cranberries and pistachios and mix by hand.
  7. Transfer the dough to a floured surface, knead and roll into a log.
  8. Wrap the dough in cling wrap and chill for at least 1 hour.
  9. Preheat oven to 160 C. Line two cookie sheets with baking paper.
  10. Roll the dough to 1/2 cm thickness and cut round discs with a cookie cutter.
  11. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
  12. Cool on wire rack. Store in airtight container.