BISCUIT HEAVEN
Nov 04, 2021
4 minutes
Ginger adds just a hint of spice!
Cranberry & orange shortbread
MAKES 16
80g (3oz) dried cranberries
130g (4½oz) caster sugar
400g (14oz) plain flour
270g (9½oz) cold unsalted butter
1 tsp vanilla extract grated zest of 1 orange and a little juice
1 Line a large baking tray with greaseproof paper and preheat the oven to 160°C/Gas Mark 2.
Either using a food processor or crumbling with your hands, combine the butter and flour. Add the sugar, vanilla extract, zest and cranberries and either pulse or combine with your hands until a dough is formed. If it’s still a little dry, add a splash of orange juice (you don’t want
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