Cranberry Pistachio Hard Cookies

Name: Cranberry Pistachio Hard Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 50g Dried cranberries; 50g pistachio; 90g Caster sugar; 75ml milk; 1/4 teaspoon baking soda; 1/4 teaspoon Baking powder; 1/2 a lemon Lemon zest; 1 pinch salt

by Amy Kitchen

4.9 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

2

This is an Italian hard biscuit. The handmade shape and crunchy taste give it a rustic feel. In particular, the addition of sweet and sour cranberries and crispy pistachios makes this oil-free hard biscuit a refreshing snack for teething, and a good companion for wine and coffee.

Ingredients

Cranberry Pistachio Hard Cookies

1. Weigh the raw materials.

2. First preheat the oven to 180 degrees, first mix the flour ingredients into the basin, then add all the ingredients, and use a mixer or hands to make a dough.

3. Shape the dough into long and thick strips, press the surface of the dough tightly, and try not to let the dried fruit protrude.

4. Put the shaped dough in a baking tray lined with baking paper, put it in a preheated 175 degree oven, bake for 30 minutes until the surface is golden brown, take it out and let it cool on the drying net.

5. Use a serrated bread knife to cut into 1cm thick biscuit slices.

6. Return the biscuit slices to the baking tray, put them in the preheated 150 degree oven and continue to bake for 10-12 minutes until they are crispy.