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Ingredients

250g butter, at room temperature
125g (3/4 cup) icing sugar mixture
300g (2 cups) plain flour
70g (1/2 cup) custard powder
2 tablespoons milk
1 tablespoon finely grated orange rind
75g (1/2 cup) dried cranberries, coarsely chopped
55g (1/3 cup) chopped unsalted pistachio kernels

Method

Step 1 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the flour, cranberries, pistachio, custard powder and milk. Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc.
Step 2 Shape the dough into a 28cm-long log. Wrap in plastic wrap. Roll the dough in the plastic wrap to shape evenly. Place in the fridge for 4 hours or until firm.
Step 3 Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Use a sharp knife in a sawing motion to cut the log into 1cm-thick slices. Place on the prepared trays. Bake, swapping trays halfway through cooking, for 30 minutes or until the biscuits are golden underneath. Set aside on the trays to cool slightly before transferring to a wire rack to cool completely.

Cranberry and pistachio biscuits

How to make Cranberry and pistachio biscuits

Ingredients

Method