Cranberry Nut Cookies with Ice Cream and Passionfruit Sauce

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 15 min
YIELD: 2 servings (plus extra cookies)
LEVEL: Easy

ingredients

COOKIES:
  • 250 grams (9 ounces) caster sugar ( superfine sugar)
  • 60 grams (2 ounces) dried cranberries, roughly chopped
  • 60 grams (2 ounces) pistachios, roughly chopped
    SAUCE:
    • 5 passionfruit, halved
    • 80 milliliters (1/3 cup) shop-bought passionfruit juice
    • 1 tablespoon caster sugar (superfine sugar)
    • Vanilla ice cream, for serving
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the cookies: Place the flour and salt in a mixing bowl. Add the butter and rub with your fingers until the mixture resembles breadcrumbs. Add the sugar and work it until a dough is formed, using a sprinkle of cold water if need be. Mix in the cranberries and pistachios, roll into a cylinder and divide into 3 pieces. Cover each piece separately with plastic wrap and place in the freezer until chilled.

    For the sauce: Scoop out the pulp and seeds from the passionfruit and add to a food processor with the juice and sugar. Whizz until blended, about a minute. Pass through a muslin cloth (or cheesecloth) into a jug and chill until needed.

    To bake the cookies: Preheat the oven to 180 degrees C (390 degrees F). Line a baking sheet with parchment paper.

    Remove one dough portion from the freezer and allow to thaw slightly. (You can keep the other dough portions in the freezer for another occasion.) Slice into 12 rounds and place on the prepared baking sheet. Bake until slightly golden, 12 to 15 minutes. Let cool slightly before transferring the cookies to a wire rack to cool completely.

    For serving: Put 2 scoops of vanilla ice cream into each serving bowl, top with a cookie and drizzle with passionfruit sauce.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on July 20, 2014

      Flag

      Perfect cookie to serve with tea, great mix of crunchy and tartness. Easy to follow recipe.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.