These biscuits are perfect for a Christmas treat - filled with cranberries and pecans. You can freeze the cookie dough in logs for up to one month just transfer from freezer to fridge 20min before baking, to make it easier to slice.
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- 225 g (8oz) softened, unsalted butter
- 75 g (3oz) caster sugar
- 2 large egg yolks
- finely grated zest 1 orange
- 75 g (3oz) pecans, chopped
- 75 g (3oz) dried cranberries, finely chopped
- 1/2 tsp ground cinnamon
- 200 g (7oz) plain flour
- Step 1
In a large mixing bowl, beat the butter until softened, add the sugar and beat until light and smooth. Beat in the egg yolks and a pinch of salt. Fold in the orange zest, pecans, cranberries and cinnamon, followed by the flour until just incorporated. Divide mixture in 2 and spoon dough on to 2 large squares of
clingfilm, form into 2 disc shapes, wrap and chill for 30 min to firm slightly.
- Step 2
Remove from the fridge. Unwrap the dough and roll into two logs about 5cm (2in) thick. Re-wrap in clingfilm, chill for 20min or follow freezing instructions.
- Step 3
Heat the oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Unwrap the chilled cookie logs and slice into 1cm (½in) rounds. Transfer rounds to baking sheet, spaced about 4cm (1½in) apart. Bake for
12min, then leave to cool for 10min on baking sheet before transferring to a cooling rack to cool completely.
Freeze ahead
Freeze cookie logs for up to one month. Transfer from freezer to fridge 20min before baking, to soften slightly for easier slicing. Put sliced rounds on baking sheets spaced about 4cm (1½in) apart and bake on the top and middle shelves of the oven, at 180°C (160°C fan) mark 4 for 15min until golden. Leave on baking tray to cool for 10min, then transfer to a wire rack to cool completely.
Per Serving:
- Calories: 113
- Fibre: 1 g
- Total carbs: 9 g
- Sugars: 4 g
- Total fat: 8 g
- Saturated fat: 4 g
- Protein: 1 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
