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.
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Recipe creator

about naomi sherman

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

Get to know Naomi.
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