A delicious combination of flavours in a lovely classic buttery melt in the mouth Cranberry and Orange zest infused shortbread
The ingredients for this recipe have kindly been supplied by Countdown Supermarkets as Brand Ambassador
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
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
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