Name: Cranberry and Pistachio Slice
Prep time: 10 min
Cook time: PT-493529H26M55S
Total time: 35 min
Cuisine: Modern / Western
Ingredients: 1 cup plain flour; 1/2 cup sugar; 125g butter, melted; 1/2 cup dried cranberries; 1/2 cup shelled pistachios, roughly chopped; 1/2 cup desiccated coconut; 200g sweetened condensed milk (about 1/2 can); 1 tsp vanilla extract

Why You’ll Love This Recipe

This recipe is quick to prepare and doesn’t require complicated steps. The combination of chewy dried cranberries and nutty pistachios creates a satisfying texture, while the sweetness is perfectly balanced with a slight tang. It’s also versatile, easy to slice, and great for sharing or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup plain flour
1/2 cup sugar
125g butter, melted
1/2 cup dried cranberries
1/2 cup shelled pistachios, roughly chopped
1/2 cup desiccated coconut
1/2 can (200g) sweetened condensed milk
1 tsp vanilla extract

Directions

Preheat your oven to 180°C and line a 20cm square baking tin with baking paper.
In a large bowl, combine the flour, sugar, cranberries, pistachios, and desiccated coconut.
Add the melted butter, sweetened condensed milk, and vanilla extract. Mix well until everything is evenly combined.
Press the mixture firmly into the prepared tin, smoothing the surface with the back of a spoon.
Bake for 20–25 minutes, or until the top is lightly golden.
Remove from the oven and allow it to cool completely in the tin before slicing into squares or bars.

Servings and timing

This recipe makes about 12 slices. Prep time is 10 minutes, bake time is 20–25 minutes, and total time is approximately 35 minutes plus cooling.

Variations

You can substitute almonds or cashews for pistachios if needed. White chocolate chips make a delicious addition for extra sweetness. For a citrus twist, add a little orange zest to the mixture. If you prefer a softer slice, reduce the baking time slightly.

Storage/Reheating

Store the slice in an airtight container at room temperature for up to 4 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze it for up to 2 months. To enjoy warm, heat a piece in the microwave for a few seconds to soften slightly.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are recommended because fresh ones contain more moisture and can change the texture of the slice.

Do I need to toast the pistachios?

No, but lightly toasting them can enhance their flavor if you have the time.

Can I make this slice gluten-free?

Yes, you can use a gluten-free flour blend as a substitute.

Why is my slice too crumbly?

It may need more binding—make sure the mixture is well combined and firmly pressed into the tin.

Can I reduce the sugar?

You can slightly reduce it, especially since the condensed milk adds sweetness.

What size tin should I use?

A 20cm square tin works best for even thickness and baking.

Can I add chocolate?

Yes, white or dark chocolate chips pair well with the cranberries and pistachios.

How do I get clean slices?

Let the slice cool completely before cutting, and use a sharp knife.

Can I make this dairy-free?

You can try dairy-free butter and condensed milk alternatives, though results may vary.

Is this suitable for gifting?

Yes, it slices neatly and keeps well, making it perfect for sharing or gifting.

Conclusion

Cranberry and Pistachio Slice is an easy, flavorful bake that combines chewy, crunchy, and sweet-tart elements in every bite. With minimal prep and a short baking time, it’s a reliable recipe that delivers both taste and visual appeal, making it a great addition to any baking collection.