Cranberries Shortbread ~ another great recipe to share with you all. Simple in ingredients and easy to make; and most of all, so yummy 😄. Love the soft crunch texture.
Highly recommended to try this !!
CRANBERRIES SHORTBREAD
Ingredients
200g salted butter (at room temperature)
75g icing sugar
300g plain flour/or all purpose flour (sifted)
1/4 tsp vanilla extract
80g dried cranberries (chop coarsely)
Zest from 1/2 lemon (optional)
Method
Using your hand whisk or stand mixer, cream the butter till glossy (about 5 to 6 mins).
Add in the icing sugar and whisk for about 4 to 5 mins. The texture should be light and glossy look.
Pour in the vanilla extract. Lightly whisk it before adding the plain flour into the mixture. Do not overmix.
Add in the dried cranberries and lemon zest. Mix till well combined with a spatula. Divide the dough into half.
Place the dough on your kitchen benchtop, shape the dough into long rectangular shape (you can use a plastic scraper to help or roll it into long shape. I formed my dough into 2"x 1.5" measurement). Wrap your rectangular dough in clingwrap and chill the dough for at least 2 hours in freezer.
Preheat oven at 160°C. Remove the frozen dough and using your sharp knife, slice it about 0.5cm to 0.7cm thickness.
Place the sliced cookies on your lined baking pan and bake for about 12 to 15 minutes till the edges are slightly golden brown.
Allow to cool on wire rack before storing in an airtight containers.
Note:
* you dont need to thaw the dough to soften to slice it.
* the rolled up dough can be kept in the freezer up to 3 months so you can bake it anytime you want.
* you can substitute to use raisins or dried blueberries instead dried cranberries
