Lemon, Pistachio and Cranberry Biscuits

Today is my (not so) little brother’s birthday and there’s nothing he likes more than biscuits. With my recent chocolate overload I decided on some lemony, pistachio, cranberry goodness!

These measurements make 24, you will need:

  • 1 cup plain flour
  • 3/4 cup cornflower
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 5 tsp finely grated lemon zest
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 3/4 cups icing sugar
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/4 cup dried cranberries, roughly chopped

Mix the flour, cornflour, baking soda, salt. In a separate bowl whisk the butter and granulated sugar together until pale a fluffy. Whilst whisking slowly, add lemon zest, vanilla extract and egg yolks one at a time.

Gradually, a little at a time add the flour mixture and continue whisking until combined. Shape into a disc and pop in the fridge for 1 hour.

image image

Preheat oven to 200C. Roll out dough on a floured surface until it is 2-3mm thick and cut with 2 1/2 inch round crinkle cutters. Remove the inner circle with 1 inch round cutters. Refrigerate until firm and bake for 12 minutes until golden. Cool on a wire rack.


Mix together icing sugar and lemon juice – don’t be tempted to add more liquid at this stage, it takes a while to combine until liquid, but it will get there!


Drizzle the biscuits generously with the icing and top with the chopped nuts and fruit.

Happy Birthday Marcus!



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