PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 60
60g unsalted butter, softened
1 teaspoon vanilla extract
220g (1 cup) caster sugar
260g (1¾ cups) plain flour
½ teaspoon bicarbonate of soda
130g (1 cup) dried cranberries
110g (¾ cup) coarsely chopped roasted pistachios
1 egg, extra
1 tablespoon water
2 tablespoons caster sugar, extra
1 Using an electric mixer, beat butter, extract and sugar in a medium bowl until combined. Beat in eggs, one at a time. Stir in sifted flour and soda, then cranberries and pistachios. Cover dough; refrigerate for 1 hour.
2 Preheat oven to 180°C/160°C fan. Grease an oven tray.
3 Knead dough on a floured surface until smooth but still sticky. Halve dough; shape each half into a 30cm log. Place logs on oven tray.
4 Combine extra egg with the water in a small bowl. Brush egg mixture over logs; sprinkle with extra sugar.
5 Bake for 20 minutes or until firm; cool for 3 hours or overnight.
6 Preheat oven to 160°C/140°C fan.
7 Using a serrated knife, cut logs diagonally into 1cm slices. Place slices on ungreased oven trays. Bake for 15 minutes or until dry and crisp, turning halfway through baking time; cool on wire racks.