Ring Biscuits with White Chocolate, Cranberries and Pistachio Nuts

Perfect for parties or whipping out when you have guests, these ring biscuits are a delightful sweet treat.


For the biscuits:

  • 250g (2 cups) plain flour, plus extra for dusting
  • ½ tsp salt
  • 125g (½ cup) shortening, or unsalted butter, softened
  • 125g (½ cup) caster sugar
  • 1 large egg yolk
  • 1½ tsp vanilla extract
  • 120g (1 cup) ground almonds

To serve:

  • 100g (⅔ cup) white chocolate, chopped
  • 100g (⅔ cup) shelled pistachios, chopped
  • 75g (½ cup) dried cranberries, chopped


Step 1.
For the biscuits: Stir together the flour and salt in a large mixing bowl.

Step 2.
In another mixing bowl, cream together the shortening and sugar with an electric whisk. This will take roughly 3 minutes.

Step 3.
Add the egg yolk and vanilla extract, beating well to incorporate. Fold in the flour mixture and ground almonds, mixing to a soft dough.

Step 4.
Shape the mixture into a disc, wrap in clingfilm and chill for 30 minutes.

Step 5.
After chilling, preheat the oven to 170°C (150° fan). Grease and line two large baking trays with greaseproof paper.

Step 6.
Roll out the dough on a lightly floured surface to .5 cm thickness. Use a large round fluted cookie cutter to cut out rounds, around 12 in total.

Step 7.
Use a small, star-shaped cutter to cut out stars from the centre of the dough rounds. Arrange the biscuit rounds between the prepared trays, spaced apart; you can also place the cut out centres on the trays if there is enough space.

Step 8.
Bake for 15-20 minutes until set and sandy in colour. Remove the trays to wire racks to cool.

Step 9.
To serve: Melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water, stirring until even and smooth.

Step 10.
Drizzle the melted chocolate over the cookies and scatter the pistachios and cranberries on top before serving.

Serves 12.