Parmesan, Cranberry & Pistachio Savoury Biscuits by Antonio Cruz Vaamonde
Buttery, cheesy and deliciously crumbly, with little bursts of sweetness from cranberries and crunch from pistachios! These festive savoury biscuits are perfect for Christmas gifting, entertaining or adding to your favourite cheeseboard.
Recipe supplied by Antonio Cruz Vaamonde.
Ingredients
Method
- Preheat your oven to 160°C and line a few baking trays with baking paper.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the eggs and yellow mustard, mixing until well combined.
- Add the flour, finely grated parmesan, salt and freshly cracked black pepper. Mix until a soft dough forms.
- Fold through the chopped cranberries and pistachios until evenly distributed.
- Shape your biscuits however you like! Pipe little ridged fingers using a large star tip, roll the dough into logs and slice into rounds, or roll it out and use your favourite cookie cutters.
- Arrange on the prepared baking trays, leaving a little space between each biscuit.
- Bake at 160°C for approximately 8-12 minutes, depending on their size and thickness, or until lightly golden. Larger biscuits may need a little longer.
- Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, package in clean, dry glass jars or containers, add a little Christmas ribbon and you’ve got yourself a beautiful homemade gift!
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Top Tips
- Keep your butter soft, not melted. This helps create a smooth dough that’s easier to pipe while maintaining the beautiful ridges.
- Get creative with the shapes! I used a piping bag with a large star tip, but you can make rounds, stars, Christmas trees or whatever you fancy. If piping, make sure your cranberries and pistachios are chopped very finely so they don’t block the nozzle.
- Use finely grated parmesan. It incorporates more evenly into the dough and gives every biscuit that delicious savoury flavour.
- Chill before baking. If your piped biscuits feel too soft, pop them in the fridge for 15-20 minutes before baking to help them hold their shape.
- Give your jars a second life! Save clean jam jars or other food-safe containers, fill them with completely cooled biscuits and finish with a ribbon or handwritten tag. A thoughtful Christmas gift doesn’t need fancy packaging!
- Make them ahead: Store in an airtight container once completely cooled. For gifting, make sure the biscuits are crisp and fully cooled before sealing to prevent condensation.
