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Thursday, February 2, 2012

Cranberry Shortbread

Cranberry Shortbread

·         227g unsalted butter, dice.
·         345g plain flour, plus extra for dusting
·         ¼ tsp salt
·         110g caster sugar
·         75g dried cranberries

Preheat the oven to 150°C Place a parchment paper on baking tray.

Mix together the flour, salt and sugar. Rub the butter into the dry ingredients. Add in dried cranberries. Continue to work the mixture until it forms a soft dough. Make sure you do not overwork the shortbread or it will be tough, not crumbly as it should be.

On a lightly floured work surface, roll out the dough, use a heart shaped cookie cutter to cut the dough, you may need a small knife to trim away dried cranberries which stuck in between. Space the heart shape dough evenly and bake in the preheated oven for 45-50 minutes, until the shortbread is firm and lightly golden.

Transfer to a wire rack and leave to cool completely.

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