Orange Pistachio Cranberry Biscuits

Doesn’t the combination of orange, pistachio and cranberry sound amazing! It’s sure to be good as this recipe has been created by the very clever Trisha of Naturally by Trisha who makes our wonderful Kawakawa & Aloe Baby Balm and healing balms.

These would make the perfect treat to accompany a cuppa with visitors that pop in over the holidays, and if you have the time you could make an extra batch and divide it up to make lovely homemade and inexpensive Christmas gifts.

From Trisha …

These flavoursome sweet biscuits were an absolute winner with everyone, and I’ll be making them again. Not for everyday eating but as a special treat they are just perfect. They would make a delightful festive gift. Crisp, dense, melt in the mouth, buttery bikkie just bursting with flavour.

Orange Pistachio Cranberry Biscuits

Ingredients:

250gms butter

3/4 cup icing sugar

2 cups plain flour ( I used spelt )

1/2 cup custard powder

2 tablespoons milk

finely grated rind of 1 orange

1/2 cup dried cranberries chopped

1/3 cup chopped raw unsalted pistachios

Method:

Beat the butter and sugar in a bowl until pale and creamy. Add remaining ingredients and mix to form a soft dough.

Turn onto a well-floured surface and bring together, shaping to form a disc. Shape the dough into a 28cm-long log.

Wrap in plastic wrap. Roll the dough in the plastic wrap to shape evenly.

Place in the fridge for 4 hours or until firm.

Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Use a sharp knife in a sawing motion to cut the log into 1cm-thick slices.

Place on the prepared trays.

Bake for 30 minutes or until the biscuits are golden underneath. Allow to cool slightly before transferring to a wire rack to cool before storing in an airtight container.

Enjoy!