Contains gluten and nuts.
The Cranberry & Pistachio combination does look very festive and makes great packed gifts.
Whisk the Bio butter/ vegan spread, vanilla extract and icing sugar until fluffy in a deep mixing bowl.
Stir the cranberries & pistachio pieces through the flour.
Fold the fruit & flour mixture into the mixing bowl gently. Knead until a soft dough forms.
Roll into logs and refrigerate the dough if not using immediately (I didn’t, I only baked them the next morning).
Preheat oven to 180° Celsius and cover a flat tray with baking paper.
Either cut off 2" thick rounds for round shortbread or, flatten and cut into diamond shapes as I did on the baking tray. (Use any cookie cutter as desired really!)
Bake at 180° Celsius for 18 to 20 minutes on the fan forced setting.
Cool the shortbread properly and store in an airtight jar until ready to serve or, gift 😊