Parmesan, Cranberry & Pistachio Savoury Biscuits
Buttery Parmesan biscuits with finely chopped cranberries and pistachios for a savoury, sweet and crunchy finish. Shape into small fingers, rounds or festive cut-outs for Christmas grazing and gifting.
30 minutesPrep Time
12 minutesCooking Time
150Servings
Shop Ingredients
Makes 150 servings500g of Unsalted Butter, softened
2 Eggs
2 Tablespoons of Yellow Mustard
690g of Plain Flour
200g of Parmesan, finely grated
120g of Shelled Pistachios, finely chopped
15g of Salt
Freshly Cracked Black Pepper, to taste
Directions
- Prepare the oven and trays. Heat the oven to 160°C. Line baking trays with baking paper and finely chop the fruit and nuts, especially if piping the dough.
- Cream the butter. Beat the softened butter until smooth. Mix in the eggs and mustard, scraping the bowl so everything combines evenly.
- Make the dough. Add the flour, Parmesan, salt and pepper. Mix only until combined, then fold through the cranberries and pistachios.
- Shape the biscuits. Pipe small fingers with a large star nozzle, slice dough logs into rounds, or roll and cut festive shapes. Keep pieces similar in thickness and leave a little space between them.
- Chill if needed. If the dough becomes soft or loses its shape, refrigerate the shaped biscuits for 15–20 minutes before baking.
- Bake in batches. Bake for 8–12 minutes, until lightly golden. Check small pieces early; larger or thicker biscuits need longer. Let trays cool before adding another batch.
- Cool and package. Leave on the trays briefly to firm, then transfer to a rack. Cool completely before sealing in airtight containers or clean, dry gifting jars.
Ingredient Alternatives
- Parmesan: Use the same weight of finely grated Grana Padano for a similar savoury character.
- Pistachios: Try the same weight of finely chopped Walnuts or Almonds. Chop particularly finely for piped biscuits.
- Cranberries: Substitute finely chopped Dried Cherries for a different sweet fruit flavour.
- Yellow Mustard: Use Dijon Mustard in the same quantity for a sharper flavour.
- Butter: Choose another brand of Unsalted Block Butter, keeping it softened rather than melted.