A delicious combination of flavours in a lovely classic buttery melt in the mouth Cranberry and Orange zest infused shortbread
This is a delicious variation to my Great Grandma Bessie’s Best Ever Shortbread recipe – I think it is lovely and festive and great for a change.
Cranberry and Orange is such a lovely flavour combination so I thought it would be perfect in my shortbread and it works a treat. There is just enough hint of flavour without overpowering the goodness of shortbread.
The original recipe, and the one I prefer, uses arrowroot powder as well as cornflour, however I have kept it simple in this one by just using cornflour, but be sure to check the original or notes on the recipe for more details.
I also have a lovely iced Lemon Shortbread version
The ingredients are simple as below
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BUTTER
-
FLOUR
-
ICING SUGAR
-
CORNFLOUR
-
SALT
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Cranberries
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Orange Zest
Always use softened room temperature butter and I have used a food mixer to make them as it makes it so easy, but you could easily use a wooden spoon and a strong arm.
Whip the butter until it is pale and creamy – around 4 minutes, scraping the sides of the bowl as you go.
Then add the flour, icing sugar, cornflour and salt to a medium bowl and stir this fully. Then once the butter is ready I add the flour and orange zest until just combining then the cranberries and finally carefully mix until the ingredients combine and begin to form soft clumps of dough.
Using a floured rolling pin roll the dough to around 5-6mm thickness, I like my shortbread to be lovely and thick, this makes it soft and crumbly but you can make them thinner or smaller for a slightly crisper biscuits.
The trick for this version is that the cookie cutter may not cut through the cranberries, so either go with the cookies being a rustic shape or cut around the edge of the cookie cutter if any bits do not cut through. Feel free to use any cookie cutter shape you like, or squares or fingers.
You will need to carefully transfer the cut shapes to the baking trays, I use a metal spatula to do so, the dough is very soft. Then I reroll the leftover dough to roll out again and cut shapes until all of the dough is used up.
Shortbread does not need to be baked long, these took about 13 minutes. You want the edges to just appear to brown but the overall biscuit to remain pale then remove them from the oven. They will firm upon cooling.
The end result is a lovely light melt in the mouth shortbread biscuit. A truly special recipe from my family to yours. Please let me know if you make it.
Recipe here for Cranberry Orange Shortbread
Cranberry Orange Shortbread
Delicious melt in the mouth shortbread with lovely hints of orange and bursts of cranberry
Ingredients
- 180 grams Butter, room temperature, cubed
- 115 grams Plain White Flour
- 55 grams Icing Sugar
- 110 grams Cornflour*
- 1/2 teaspoon Salt
- 1 Tablespoon Orange Zest (zest of one orange)
- 1/2 Cup Cranberries (65 grams)
Instructions
- Preheat the Oven to 160C Fan Forced or Multi Bake as you will need two oven trays
- Prepare two oven trays with baking paper, I use cooking spray or water to help the paper stick to the tray, and set trays aside
- In a food mixer bowl add the cubed room temperature butter and whip for 4-5 minutes until the butter is pale and creamy. Scrape down the sides of the bowl occasionally
- In a medium bowl add the flour, icing sugar, cornflour* and salt and combine well.
- Once the butter is ready sift the flour mixture into the butter, add the orange zest and gently combine until the mixture just begins to combine
- Then add the cranberries and gently combine until the mixture begins to clump together then stop mixing.
- Using your hands bring the dough together into a soft smooth ball and place on a well floured surface.
- Sprinkle flour over the dough and the rolling pin and gently roll out to approximately 6mm thick.
- Cut using your choice of cookie cutter or cut into fingers or squares. With the cranberries your cutter may not cut clean, leave this rustic look or use a sharp knife to finish the slice.
- Using a metal spatula carefully pick up each shape and place on the prepared tray
- Bring the remaining dough together and roll out again, repeating until all the dough is used
- Bake for 12-15 minutes. I found 13 minutes ideal. Shortbread should not be overcooked, only bake until the very edge begins to slightly brown and remove from the oven while pale in colour
- The shortbread will firm upon cooling.
- Once cold store in an airtight container, shortbread keeps very well
- Enjoy!
Notes
*The original recipe uses arrowroot and cornflour for added lightness. If you wish to use the original recipe then use 55 grams of Arrowroot Powder and 55 grams of Cornflour. See original recipe here https://justamumnz.com/2021/12/13/classic-shortbread/
SHOULD I USE COLD OR SOFTENED BUTTER
For this recipe softened butter works best and creates melt in the mouth shortbread
HOW CAN I MAKE THIS IF I DON'T HAVE A FOOD MIXER?
You can use an electric hand held beater or wooden spoon and a strong arm.
CAN I DOUBLE THE RECIPE?
Absolutely, just prepare more trays.
HOW LONG DOES SHORTBREAD KEEP?
This will depend on a number of factors including the weather and how well it is stored, but it will store for at least a week in an airtight container.
CAN I FREEZE SHORTBREAD?
Yes absolutely. Shortbread is very delicate however so take care when preparing for freezing. allow to completely cool then carefully wrap in plastic wrap and place in a solid airtight container. These will freeze for up to 3 months.
WHAT ARE THE MEASUREMENTS IN CUPS?
I have left this recipe in grams as the original recipe is in ounces, so this way no matter where in the world you are you can convert it to your local unit of measurement from grams. You can often pick up reasonably priced kitchen scales to have on hand.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 139mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
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Happy Baking
Anna
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Ken says
I have a problem with recipes in grams. You say use 115 grams or 1/2 cup of flour.
This is correct as it seems so little.
justamumnz says
The original recipe is over 100 years old and was provided to me in ounces, which I have converted to grams, which is a more universal measurement that most people can convert to their local unit of measurement. The quantities listed are correct, the dry ingredients includes icing sugar and cornflour which makes up the amounts. One cup of flour in NZ is 150 grams.