Today was a baking day. A day for making something yummy and enjoying it with a cup of tea on the sofa.
I’ve been looking for a good cookie recipe for a while, one that I can adapt and put different things in. Today I finally found it, courtesy of The Hummingbird Bakery. I’ve had their first cookbook for a while and made quite a few of their recipes, with their chocolate brownies a firm family favourite. I really must visit one of their bakeries – New Year’s Resolution?
Cranberries and pistachios were the optimum choice for these cookies today. Not only did this combo go down well in biscotti a couple of months ago, but these flavours also remind me of Christmas, and it’s comforting to look forward to all those nice things that Christmas always brings.
These cookies are soft and chewy, and the recipe makes a big batch of at least 24, meaning hubby and I can enjoy them every day after work this week. Perfect!
Cranberry and Pistachio Cookies
Recipe adapted from ‘The Hummingbird Bakery Cookbook’
250g unsalted butter, at room temperature
100g caster sugar
200g soft light brown sugar
1/2 teaspoon vanilla extract
400g plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
100g dried cranberries, roughly chopped
100g pistachios, roughly chopped
Put the butter and sugars into a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Turn the mixer down to a slow speed and beat in the vanilla extract.
Add the flour, salt and baking powder and mix well until a smooth dough is formed.
Stir in the cranberries and pistachios until evenly dispersed through the dough.
Divide the dough in half and shape each half into 2 equal rolls measuring 15-18 cm in length. Wrap the rolls in clingfilm and put them in the freezer to set completely for a couple of hours.
Preheat the oven to 170C/325F/Gas Mark 3.
Remove the clingfilm and cut the dough into discs about 2-3 cm thick. Arrange each disc onto 4 baking trays, lined with greaseproof paper. Make sure that the cookies are spaced apart to allow for spreading during baking.
Bake in the preheated oven for 10-15 minutes, or until golden brown around the edged and quite flat. Leave the cookies to cool slightly on the baking trays, before turning out onto a wire cooling rack to cool completely.