Orange & Cranberry Shortbread
Updated: May 20
This is a really easy buttery shortbread recipe - I started making this with Cranberry and Orange at Christmas for my coffee shop and it was so popular it became a regular on the menu all year round.
This recipe is best made the day before you need it as it needs to chill until firm (preferably overnight). The next day you can slice, coat in sugar and bake.
400g Plain Flour
175g Caster Sugar
215g Unsalted butter cubed
1 tsp Vanilla extract
Zest and juice of 1 orange Extra caster sugar in a small bowl to coat the shortbread in before baking
Place flour, caster sugar and butter in a large mixing bowl. Rub butter into flour and sugar until you have a texture like fine breadcrumbs.
Add vanilla extract, orange zest and cranberries then gradually add enough juice to form a soft dough.
Put the formed dough on a large piece on cling film and roll into a log shape about 2.5 inches/ 6cm wide then wrap in cling film.
Place in fridge preferably overnight or for at least a few hours to firm up.
When ready to bake shortbread preheat the oven to 160 degrees centigrade (140 fan) or Gas Mark 3
Unwrap the shortbread log and cut into 1/4 inch/ 1/2 cm slices and coat in caster sugar.
Place on parchment lined baking trays leaving enough space to slightly spread.
Bake for 12 minutes then leave to cool on baking sheets for 10 minutes before transferring to a cooling rack.
Sarah’s extra slice.......
Place some extra caster sugar in a small bowl and dip shortbread in before baking as it gives a nice sparkly coating after baking.
If you don’t have any cranberries you could use any dried fruit or chocolate chips.