Unsalted Whirl
Cranberry & Pistachio Cookie Dough
- Course Types: Dessert
- Serves: 6
- Cooking Time: 22 minutes
Dietary Type / Allergen Information
Suitable for Vegans
Suitable for Lactose Free
Ingredients
- 150g Unsalted Whirl Butter Alternative + extra for greasing
- 150g light brown sugar
- 300g plain flour
- 1tsp almond extract
- 60g pistachios
- 60g cranberries
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 2tbs oat milk
Products Used: Unsalted Whirl
Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease small cast iron skillets to bake the dough in.
Beat together the Whirl Butter Alternative and the sugar with a hand mixer and add the vanilla extract.
Add the flour, bicarbonate of soda, baking powder, cranberries and pistachios. Using a wooden spoon mix together to form a soft dough - it should be a little sticky. If it isn’t, add the oat milk bit by bit to loosen slightly.
Spoon some of the mix into the prepared skillet, leaving a couple of centimetres round the edge for it to spread as it cooks.
Bake in the oven for 12-15 minutes serve warm with ice-cream
