Vegan Christmas cookies

• dairy-free spread↗125g g
• caster sugar↗125g g
• light brown soft sugar↗125g g
• ground cinnamon↗1 tsp tsp
• mixed spice½ tsp tsp
• plant-based milk↗125ml ml
• vanilla extract↗1 tsp tsp
• plain flour↗275g g
• baking powder↗1 tsp tsp
• bicarbonate of soda↗½ tsp tsp
• shelled pistachios↗100g g

  chopped

• dried cranberries↗75g g

Step-by-step instructions

1. 1

   Beat the spread and sugars together with a pinch of salt until combined. Stir in the spices, milk and vanilla, then fold in the flour, baking powder and bicarb until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough for 30 mins.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Scoop out small, walnut-sized pieces of the dough and roll into balls. Arrange on a baking sheet lined with baking parchment, well spaced apart, then flatten slightly with your palm. Bake for 12-14 mins until golden. Leave to cool on the sheet for 5 mins before transferring to a wire rack to cool completely. You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 mins from frozen.