One bite of these Cranberry Ginger and Pistachio Cookies and you'll be feeling the festive cheer!
Is there anything more delicious than a freshly baked cookie? The answer is a big fat YES, especially when that cookie is made with tummy friendly spelt flour, heart healthy pistachios, nutritious cranberries, spicy ginger and grass-fed butter resulting in an almost guilt-free treat and the perfect accompaniment to your holiday feasts. When I taste tested these with the family the first comment was "Is there more"?
With the holiday season rapidly approaching, these cookies make the perfect food gift for those of you who like to spoil family and friends with homemade treats.
MY TIPS:
Use room temperature butter
An electric hand beater or stand mixer makes it much easier to get your butter pale and creamy
Stores well in an airtight container in the fridge after baked for several weeks if you want to bake ahead
You can also bake these into bigger cookies - just add a bit more baking time into the equation!
YOU WILL NEED
3/4 cup of unsalted pistachios
3/4 cup dried cranberries
1/3 cup naked ginger (crystalized ginger)
1 cup unsalted butter
3 cups spelt flour (you can use plain/all-purpose flour or maida also)
1/2 cup caster/granulated sugar
1/2 teaspoon salt
METHOD
Preheat oven to 180C/350F and line two large oven trays with baking paper.
In a small oven-safe tray, gently roast your pistachios until fragrant - approximately 10 minutes.
Use your food processor or hand chop your pistachios into small pieces and set aside.
Place the dried cranberries and naked ginger in a small food processor OR chop by hand into small pieces and set aside.
In a stand mixer OR using a electric hand beater and large bowl, place your butter, caster sugar and salt into the bowl and beat on medium speed until the butter looks pale and creamy.
Add the spelt flour and on a low speed, gently mix until combined.
Add the chopped pistachios, dried cranberries and naked ginger and mix well to combine on low speed.
Turn the cookie dough out onto a clean surface (I use a large silicon mat) and using clean hands, pat the mixture down until you get a level surface that is just under 1cm/0.25 inch thickness and using a 5cm/2 inch cutter begin cutting out circle and placing them about 2.5cm/1 inch apart (as they will expand) on the reserved, lined oven trays.
Place the cookies in the fridge to chill for about 20 minutes.
Preheat the oven to 150C/300F.
Bake cookies for 20-30 minutes. (I always like to check them at the 20 minute mark, the cookies should be pale and there should a slight golden-brown color on the bottom. Continue checking every 5 minutes until done.
Remove from the oven and allow to cool slightly on the trays first before moving.
Enjoy or store in an airtight container.
MAKES APPROXIMATELY 30 COOKIES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥