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Cranberry and white chocolate shortbread

  • 0:30 Prep
  • 0:20 Cook
  • Makes 35

Ingredients

  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1 teaspoon vanilla essence
  • 300g (2 cups) plain flour
  • 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
  • 100g white chocolate, finely chopped

Method

  • 1
    Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.
  • 2
    Stir in the flour, craisins and chocolate. Turn onto a lightly floured surface and bring the dough together.
  • 3
    Roll tablespoonfuls of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. (See note) Place in the fridge for 15 minutes to chill.
  • 4
    Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Source: taste.com.au

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