These shortbread biscuits are an old recipe that I used to make at Christmas for my coffee shop and it was so popular it became a regular on the menu all year round.
They have fresh orange and dried cranberries in them so they are delicious over the festive season to keep in the biscuit barrel.
These cookies are made as a log of dough then sliced and baked. So they can be made a few days before you need them and kept in the fridge until you want to bake them.
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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.
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.
Mix it together.
Then gradually add enough juice to form a soft dough.
Put the dough on a large piece on cling film and roll into a log shape about 26cm long then wrap in the 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 180 degrees centigrade (160 fan) or Gas Mark 4.
Unwrap the shortbread log and cut into 1cm slices and coat in the extra caster sugar.
Place on parchment lined baking trays leaving enough space to slightly spread.
Bake for 15 minutes then leave to cool on baking sheets until set firm before transferring to a cooling rack.
Orange & Cranberry Shortbread
Sarah's servings: 26
Sarah's skill: Easy
Baking time: 15 minutes
Ingredients:
400g Plain Flour
175g Caster Sugar
215g Unsalted Butter Cubed
85g Dried Cranberries
1 tsp Vanilla Extract
Zest and Juice of 1 Orange
Extra caster sugar in a small bowl to coat the shortbread before baking
Method:
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 dough on a large piece on cling film and roll into a log shape about 26cm long, then wrap in the 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 180 degrees centigrade (160 fan) or Gas Mark 4.
Unwrap the shortbread log and cut into 1cm slices and coat in the extra caster sugar.
Place on parchment lined baking trays leaving enough space to slightly spread.
Bake for 12 minutes then leave to cool on the baking sheet until set firm 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.