Cranberry, Ginger and Pistachio Shortbread Biscuits
The English Kitchen
The English Kitchen
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Ingredients

  • 225 g unsalted butter, softened (1 cup)
  • 65 g sifted icing sugar (1/2 cup)
  • 2 TBS finely chopped dried cranberries
  • 2 TBS finely chopped candied ginger
  • 2 TBS finely chopped pistachio nuts
  • 1/4 tsp salt
  • 200 g plain flour (2 cups)

Instructions

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