Cranberry-Pistachio Shortbread Rounds

1. Creaming the Base

In a large bowl, combine the softened butter, golden caster sugar, and vanilla extract. Use a wooden spoon to mix until creamy and well-blended.

2. Forming the Dough

Gradually stir in the all-purpose flour until the mixture begins to come together. Add the chopped pistachios and cranberries, and use your hands to knead gently into a cohesive dough.

3. Shaping Logs

Divide the dough in half. Roll each portion into a log approximately 5cm in diameter. Wrap each log tightly in cling film and refrigerate for 1 hour to firm up. Alternatively, you can freeze the logs for up to 3 months for future baking.

4. Preheating the Oven

When ready to bake, preheat your oven to 180C (160C fan-assisted or gas mark 4).

5. Slicing the Dough

Remove the chilled dough from the refrigerator and unwrap. Cut the logs into 1cm-thick rounds using a sharp knife.

6. Ready to Bake

Line a baking tray with parchment paper and arrange the dough rounds spaced apart. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden.

7. Cooling Down

Allow the baked cookies to cool completely on the tray before transferring them to a serving dish or storage container.