Vegan Christmas cookies
Bake these vegan Christmas cookies packed with pistachios and cranberries. Fill your biscuit tin with them for whenever you have guests in over the festive season
Ingredients
- 125 g dairy-free spread
- 125 g caster sugar
- 125 g light brown soft sugar
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 125 ml plant-based milk
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100 g shelled pistachios chopped
- 75 g dried cranberries
Instructions
- STEP 1
- Beat the spread and sugars together with a pinch of salt until combined. Stir in the spices, milk and vanilla, then fold in the flour, baking powder and bicarb until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough for 30 mins.
- STEP 2
- Heat the oven to 180C/160C fan/gas 4. Scoop out small, walnut-sized pieces of the dough and roll into balls. Arrange on a baking sheet lined with baking parchment, well spaced apart, then flatten slightly with your palm. Bake for 12-14 mins until golden. Leave to cool on the sheet for 5 mins before transferring to a wire rack to cool completely. You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 mins from frozen.
Notes
This recipe is sponsored by Mediterranean Supermarket