It’s something of an Everything Looks Rosie tradition to share a shortbread recipe for St Andrews Day to celebrate Scotland’s patron saint and national bake – and this year is no different! These cranberry and pistachio shortbread stars make for a gentle start to Christmas baking: buttery, crumbly shortbread with a sharpness from the cranberries and a richness from the pistachios that tastes subtly festive. To make them, you will need:
175g plain flour
110g butter
50g caster sugar
35g dried cranberries, finely chopped
35g pistachios, finely chopped
A small bowl with caster sugar in, for dipping.
Preheat the oven to Fan 150C. Rub the butter into the flour and sugar, then add the cranberries and pistachios. Knead until the mixture comes together into a dough. Roll out to 5mm thick and cut into shapes with a cutter.
Place on trays lined with baking parchment, spaced slightly apart, and bake for 15 minutes. Leave to cool slightly on the trays then remove and dip in caster sugar. Leave to cool completely on a wire rack.
What are you baking this weekend?