• 125g unsalted butter, softened
  • 60g caster sugar
  • 60g light brown soft sugar
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g plain flour
  • 75g pistachio kernels, roughly chopped
  • 75g dried cranberries, roughly chopped


  1. 1

    Preheat the oven to 180°C/gas mark 4. Beat together the butter and sugars using a handheld electric mixer for 5 minutes until light and fluffy. Beat in the egg and vanilla extract, then gently fold through the flour, pistachios and cranberries. 

  2. 2

    Line two wide baking sheets with greaseproof paper and place generous tablespoons of the mixture on them, keeping them well spaced apart. Flatten slightly with the back of a spoon, then bake for 15-18 minutes, until golden around the edges and still slightly soft in the middle. Transfer to a wire rack to cool.

Nutritional Details

Each serving provides
  • Energy 708kj 169kcal 8%
  • Fat 8.4g 12%
  • Saturates 3.8g 19%
  • Sugars 9.8g 11%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2144kj/512kcal

Each serving provides

20.2g carbohydrate 0.8g fibre 2.7g protein

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