Cranberry Pistachio Shortbread Biscuits are the perfect treat for anyone who enjoys a buttery, crumbly biscuit with a touch of festive flair. The delightful combination of tart cranberries and crunchy pistachios gives each bite a wonderful burst of flavour, while the zesty orange zest adds brightness that makes these biscuits truly special. Whether you’re after a tea-time snack or a sweet addition to your holiday baking, these shortbread biscuits are sure to impress!
Gather Your Cranberry Pistachio Shortbread Biscuits Ingredients
To whip up these delicious biscuits, you’ll need the following ingredients:
- 1 cup (8 oz) butter, softened
- 3/4 cup (3 oz) powdered sugar
- Zest of 2 oranges
- 1 3/4 cups (8 3/4 oz) all-purpose flour
- 1/4 cup (1 oz) cornstarch
- 3/4 cup (3 3/4 oz) dried cranberries, finely chopped
- 3/4 cup (3 3/4 oz) salted pistachios, chopped
Step-by-Step Cranberry Pistachio Shortbread Recipe
Creating these scrumptious biscuits is a breeze. Just follow these simple steps:
- In a large mixing bowl, cream the softened butter, powdered sugar, and orange zest together until fluffy, about 3 minutes.
- In a separate bowl, whisk together the flour and cornstarch until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix!
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Divide the dough into two logs, wrap in plastic wrap, and chill for 1 hour.
- Preheat the oven to 300°F (150°C). Slice the chilled dough into 1/4-inch rounds.
- Place the slices on a baking sheet lined with parchment paper and bake for 15-17 minutes, until the edges are just starting to turn golden.
- Allow the biscuits to cool on a wire rack before serving or storing.
How to Serve Cranberry Pistachio Shortbread Biscuits
The great thing about these shortbread biscuits is their versatility. They can be enjoyed on their own, with a cup of tea, or paired with a dollop of cream cheese or mascarpone for an extra indulgent treat. Consider presenting them on a beautiful platter while hosting a gathering or gifting them in a cute tin for friends and family. Don’t forget to sprinkle a bit of extra orange zest on top for a lovely touch!
Expert Tips for Cranberry Pistachio Shortbread Biscuits
- Chill the Dough: Chilling the dough is crucial for helping the biscuits retain their shape during baking, so don’t skip this step!
- Try Different Nuts: If you prefer, swap the pistachios for almonds or walnuts for a unique twist.
- Add Flavours: Consider adding a splash of vanilla extract or a pinch of cinnamon to the mix for additional flavour.
Cranberry Pistachio Shortbread Biscuits FAQs
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made in advance and stored in the fridge for up to 2 days or frozen for up to 3 months. Just remember to thaw if frozen before slicing!
Q: How should I store the biscuits?
A: Store your biscuits in an airtight container at room temperature, and they should stay fresh for about a week.
Q: Can I use fresh cranberries instead of dried?
A: While dried cranberries work best in this recipe for sweetness and texture, you can experiment with fresh ones. Just be aware that they may add more moisture.
These Cranberry Pistachio Shortbread Biscuits are not only simple to make but also an absolute pleasure to taste. Give them a go and delight your family or friends with these irresistible treats! Happy baking!