Cranberry, orange and pistachio biscuits

Monday, 19 December 2016
Vegan cranberry, orange and pistachio biscuits recipe

I first made this recipe last year, before I was vegan, but it was shortbread rather than biscuits. It turns out that baking vegan shortbread is really bloody hard and despite using the same recipe and trying it a few times, I kept baking biscuits rather than shortbread. It's okay, though, because the flavours are so good. They taste so Christmassy, the slightly sour cranberries give a little kick alongside the festive spices and sweetness from the orange. I just love them, even if they aren't shortbread as intended. 

Vegan cranberry, orange and pistachio biscuits recipe

You will need (makes 14): 
1 1/2 cups plain flour
1/2 cup caster sugar
1/2 cup dairy free spread (I use vitalite)
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup fresh cranberries
1/3 cup pistachio kernels
zest of 1 orange + juice of half the orange 

- Pre-heat the oven to 180 degrees celsius.
- Finely chop the cranberries into little pieces and roughly chop the pistachios. Zest the orange and set all these ingredients aside while you prepare the biscuit mixture.
- Add the flour, cinnamon, mixed spice and sugar to a large bowl and mix together. Add in the spread and rub in using your hands. The mixture should begin to resemble breadcrumbs as it combines.
- Add the cranberries, pistachios, orange zest and juice of half the orange and mix together using your hands, being careful not to overwork it.
- Put the mixture out onto a floured surface and roll out using a floured rolling pin until it's around 1cm thick. Cut out biscuits using a cookie cutter and then place these onto a lined and greased baking tray. The mixture should make around 14 biscuits.
- Place into the oven to bake for 25-30 minutes until golden brown.

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Vegan cranberry, orange and pistachio biscuits recipe

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