Pistachio and Cranberry Biscuits

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Pistachio and Cranberry Biscuits
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150g unsalted butter, softened
100g sugar
2 eggs (about 100g)
260g plain flour
1/2 teaspoon salt
90g dried cranberries
65g shelled pistachios, lightly roasted
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In a large bowl, beat butter and sugar together with an electric mixer until pale and fluffy.
Add egg and beat until well combined.
Add flour, salt, cranberries and pistachios, and mix until just comes together.

Divide into 3 and roll into logs.
Wrap in glad wrap and refrigerate for a few hours.

Preheat oven to 170°C.

Slice dough into 7-8 mm thick and arrange on lined baking trays with baking paper.
Bake for 10-15 minutes or until golden brown.

Remove from oven and cool for a few minutes on the trays before removing the biscuits to a wire rack to cool completely.