cranberry and white chocolate shortbread

In the biscuit world, I’m not sure that anything say’s festive as much as shortbread. Apart from shortbread flavoured with cranberry and orange of course.

These are rich, buttery, fragrant and studded with creamy white chocolate and tart cranberries, they are a lovely little treat to go with a glass of mulled wine.
This recipe also does double duty as a gift. I think that it works better than other cookie recipes for gifting as you only need to add some butter and the zest of an orange to the mix. Easy peasy! You can also increase the quantities to fill any jar that you like. A bit of ribbon and nice cookie cutter can make even the most bog-standard jar look pretty. You simply need to weigh out and layer up the ingredients, I like to try to separate the different coloured things, and attach a label with the quantities of butter and orange zest needed and instructions for making the shortbread (or just a link to this post!)

cranberry and white chocolate shortbread

 

Ingredients
makes up to 24 (depending on the size of your cutter)

115g butter
zest of 1 orange
120g plain flour
20g cornflour
30g semolina
pinch of salt
50g sugar
75g dried cranberries
100g white chocolate (small chunks or drops)

cranberry and white chocolate shortbread

 

Beat the butter with the zest of an orange until it softens a little and then simply rub all of the ingredients into it lightly with your fingertips. If you aren’t making this from a jar then it easiest to leave the chocolate and cranberries out until the end.
Pull the mixture together to form a ball of dough, wrap this in cling film and pop it in the fridge for 15 minutes to chill and relax a bit. Preheat the oven to 150°c .
Roll or pat the chilled dough out until it is 5-8mm thick and cut out your chosen shapes. This can be a bit challenging because of the lumps of chocolate and cranberries so simpler shapes are better.
Lay the biscuits out on a lightly greased baking tray, spacing them slightly apart and bake them for 30 minutes.
Sprinkle them with a little sugar whilst they are still on the tray and leave them in place to cool a little (they might still be a bit soft) before finally transferring them to a wire rack to cool and become more crisp.

cranberry and white chocolate shortbread