Foundations of Food Photography course and Business of Edible Images are currently closed for enrolment. 
Keep up to date on the next intake. Join the waitlist

Orange and Cranberry Shortbread

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
30serves

Introduction

I strongly believe that the flavours of orange and cranberry shouldn’t be reserved for just the festive season.

Do I say this because I ran out of time to post this recipe last year and don’t want you to wait? Absolutely!

Do I also firmly believe it to be true? Yep.

I did a test batch of this shortbread back in November and I, and pretty much anyone who knows me, have eaten my way through quite a few since. They are pretty much irresistible.

This recipe is so easy to make, takes minimal hands-on time, is spectacularly tasty and looks incredible.

You could switch the orange and cranberry for lemon and dried blueberries…which, now that I’ve thought of it, I need to try.

Enjoy!

The recipe

Ingredients

230 grams softened butter
Zest from 2 oranges
60 grams icing sugar
150 grams caster sugar
2 egg yolks
2 tsp vanilla
320 grams plain flour
½ tsp salt
100 grams dried cranberries, chopped finely
Additional caster sugar for sprinkling.

Directions

Step 1
Using a mixer, cream the butter, orange zest and sugars together until light and fluffy.
Step 2
Add the egg yolks and vanilla one at a time and mix on low until combined.
Step 3
Keeping the mixer on low, slowly spoon the flour and salt in, mixing in between.
Step 4
Add the cranberries and mix until they are spread throughout the dough.
Step 5
Remove the dough, which will be very soft and lay two sheets of cling wrap on the bench.
Step 6
Divide the mixture in two and lay them out in the middle of the cling wrap in a log.
Step 7
Roll them up and create smooth, rounded logs.
Step 8
Chill in the fridge for 1 hour - this makes them firm enough to slice cleanly
Step 9
Preheat your oven to 160° C
Step 10
Line two large baking trays with baking paper.
Step 11
Use a very sharp knife to slice the logs into 5mm thick rounds.
Step 12
Lay them out on the trays and sprinkle with caster sugar.
Step 13
Bake for 13-15 min until just turning golden around the edges.
Step 14
Remove and let cool on the tray before moving to a rack.
Tried it? Share it!
Tag @naomisherman_foodcreative

Tried it? Add your review

[wpse_comments_template]
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
© NAOMI SHERMAN FOOD CREATIVE 2022
Website by Duende Studio
cartchevron-down
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram