Mmm fruit and nut cookies are the best in my opinion. There is something very satisfying about eating a chunky buttery shortbread cookie with a cup of coffee or tea. And the best bit is you can make these cookies really easily! In this recipe I used pistachio, pecans and dried cranberries but any fruit, nut or chocolate combo would be delicious I think. Raisins and peanuts? Go for it! Milk choc chips and hazelnuts? Yum!
225g plain flour
175g butter, softened
85g golden caster sugar
1/2tsp vanilla essence
60g dried cranberries
This recipe makes approximately 15 cookies.
1. In a large bowl mix together the sugar, butter and vanilla essence with a wooden spoon. Gradually mix in the flour before adding your fruit/nut/choc ingredients. Use your hands to mix all the ingredients thoroughly.
2. Bring together the ingredients to form two separate 5cm across logs. Wrap each log in cling film and place in the fridge for one hour.
3. Pre-heat your oven to 180C/160C fan. Remove your logs from the fridge and cut them into 1cm thick rounds. Place each piece on a baking sheet and put in the oven for approximately 20 minutes (or until they have browned ever so slightly).