Recipe: Cranberry and Pistachio Shortbread Stars
Shortbread is one of my favourite bakes to make as the year turns toward Winter. These cranberry and pistachio shortbread stars are a gentle way to begin festive baking. The shortbread is buttery and soft with a sharp note from the cranberries and a rich sweetness from the pistachios giving a subtle seasonal flavour without feeling heavy.
Ingredients
For the shortbread
175g plain flour
110g butter
50g caster sugar
35g dried cranberries finely chopped
35g pistachios finely chopped
For finishing
Caster sugar for dipping
Method
Preheat the oven to 150°C fan. Rub the butter into the flour and sugar then add the cranberries and pistachios. Knead gently until the mixture forms a dough. Roll out to about 5 mm thick and cut into stars or any shapes you prefer.
Place the shortbread on baking trays lined with parchment leaving a little space between each one. Bake for about 15 minutes until pale golden. Allow to cool slightly on the trays then dip each biscuit in caster sugar. Transfer to a wire rack to cool completely.
A Seasonal Note
These shortbread stars belong to Yule the Celtic season of deep Winter when small rituals in the kitchen bring light warmth and comfort. Cranberry adds brightness pistachio adds richness and the simple act of cutting out stars feels quietly celebratory. A soft sweet bake to welcome the beginning of the festive season.
