Cranberry Shortbread
Cranberry Shortbread is Christmas food!! But doesn't stop me from making them early in the year. Started off as a practice recipe in anticipation for Christmas gift giving for my colleagues in December. Ended up being my mom's favorite snack. Don't think she's too crazy about the shortbread, more of the fact that she can chew on the cranberries. "More cranberries!", she demanded. She finished my first batch all by herself. This is the second time I'm making them, think most of them will end up in her tummy as well, heh.
I like this recipe because it has no egg, so I need not make a big batch of them to meet the ratio. The tanginess of cranberry is pretty distinct, accompanied by buttery shortbread with a hint of vanilla. You can add orange zest if you like as well, to add onto that tangy flavor. Shortbread generally looks paler than cookies. If you like them to be browner, you can bake them slightly longer, but do bear in mind your shortbread may turn out drier and harder.
Cranberry Shortbread
Ingredients:
- 115g all purpose flour
- 75g unsalted butter
- 35g white sugar
- 50g dried cranberries, chopped
- 1 tsp vanilla extract
- Pinch of salt
Method
Preheat oven to 180°C
Cream butter and sugar
Add vanilla extract and mix well
Mix flour and salt in another bowl
Blend flour mixture into butter and sugar mixture to form a dough
Add the cranberries in and mix thoroughly
Wrap the dough and refrigerate for 1h (I skipped this, resulting in really soft dough that is hard to handle)
Roll out dough to desired thickness and use a cookie cutter to cut out the dough
Bake for 8 - 10 mins and and transfer to wire rack to cool. Proffiiitttt!!!
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