Cranberry Ginger & Pistachio Cookies

November 15, 2019

 

Is there anything more delicious than a freshly baked cookie?  The answer is a big fat YES 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?"  and I'm sure your famly will be doing the same!

 

With the holiday season rapidly approaching, these cookies make the perfect food gift for those of you who like to give homemade treats to family and friends!

 

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 flour also)

1/2 cup caster/granulated sugar 

1/2 teaspoon salt

 

METHOD

  1. Preheat oven to 180C/350F and line two large oven trays with baking paper.  

  2. In a small oven-safe tray, gently roast your pistachios until fragrant - approximately 10 minutes.

  3. Use your food processor or hand chop your pistachios in small pieces and set aside.

  4. Place the dried cranberries and naked ginger in a small food processor OR chop by hand into small pieces and set aside. 

  5. 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.

  6. Add the spelt flour and on a low speed, gently mix until combined.

  7. Add the chopped pistachios, dried cranberries and naked ginger and mix well to combine on low speed.

  8. 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. 

  9. Place the cookies in the fridge to chill for about 20 minutes.

  10. Preheat the oven to 150C/300F.

  11. 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.

  12. Remove from the oven and allow to cool slightly on the trays first before moving. 

  13. Enjoy or store in an airtight container. 

MAKES APPROXIMATELY 30 COOKIES

 

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© 2019 Eat In Style by Feritta

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