Cranberry & Macadamia Biscuits

Cranberry & Macadamia Biscuits 1
These are the most satisfying of treats to complement a cup of tea or coffee. The original recipe used pistachios, and I’m sure the combination of the pale green-gold pistachios and dark red berries would be beautiful if you wished to use these. But I had a bag of macadamias to hand and I love their smooth, rich flavour paired with the tartness of cranberries. You could also add in some dark or white chocolate chips and use other combinations of nuts or dried fruit as you prefer. This rich, robust dough is the perfect cushion for any pairing really. They also make beautiful gifts.

Cranberry & Macadamia Biscuits 3

Cranberry & Macadamia Biscuits

175g butter, softened
85g golden caster sugar
½ tsp vanilla extract
225g plain flour
75g macadamia nuts
75g dried cranberries

Mix the butter, sugar and vanilla extract with a wooden spoon. Stir in the flour, then tip in the macadamias and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Pat the dough into a large round, wrap well in cling film, then chill for a minimum of 1 hour or preferably overnight, or freeze for up to 3 months (defrost thoroughly in the fridge for 24 hours before using dough if freezing).

When ready to bake, heat your oven to 180C/160C fan/gas 4. Flour a surface and your rolling pin and roll out the dough to around 1.5 cm thickness. Stamp out shapes with a cutter of your choice.

Place on a baking tray lined with baking parchment and bake for 12-15 minutes until golden but not too browned. Cool completely on the tray then store in an airtight tin for up to 5 days or freeze for up to 3 months.

Cranberry & Macadamia Biscuits 2

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