Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free

• 370 grams gluten-free / plain flour
• 235 grams sunflower spread / butter
• 170 grams golden caster sugar
• 1 pinch salt
• 40 grams chopped dried cranberries
• 40 grams chopped shelled pistachios
• 1 cold water as needed to bind

1. In a bowl, rub together the flour, salt and butter with your fingertips to form breadcrumbs
2. Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
3. Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
4. Wrap in clingfilm and chill for half an hour
5. Preheat the oven to gas 4 / 180C / 350F and line a baking tray
6. Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand.
7. I find it easiest to cut the dough into quarters then mark with a knife 6 lines on each quarter sausage then cut through into even slices
8. Place on the baking tray and bake for 14 - 18 minutes until slightly golden
9. Let sit on the baking tray a couple of minutes before cooling completely on a wire rack
10. You can freeze half of the dough for later use if required.
11. It'll keep for around 3 months

flour, sunflower, sugar, salt, cranberries, pistachios, water

Taken from cookpad.com/us/recipes/351690-vickys-christmas-cranberry-pistachio-shortbread-cookies-gluten-dairy-egg-soy-free (may not work)