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.

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.