I had some dried cranberries that needed to be used, so I came up with this recipe, for a shortbread cookie with chopped cranberries in them.
Shortbread is a lovely, buttery biscuit, and in this instance they simply melt in the mouth, so they are ideal with a cup of tea.
The recipe is very simple indeed, with only 4 ingredients, and quite simple to make. They also taste great so I am very pleased with the results.
Cranberry Shortbread Cookies
- 280g unsalted butter,
- 280g plain flour
- 125g icing sugar
- 150g dried canberries, chopped
- Granulated sugar for the tops of the cookies
- Preheat the oven to 160c/325F.
- Line some baking trays with parchment paper.
- Cream the butter and icing sugar together until it is nice and fluffy.
- Gradually add the flour, mixing until all combined.
- Add the cranberries and mix until combined.
- Take a very heaped teaspoon of the mixture and roll into a ball
- Place the ball on the baking tray and repeat the process, making sure you leave a couple of inches between each ball, until all the mixture is used.
- Take a glass and dip the base into the granulated sugar and press down each ball of dough until flat and round. Make sure you keep the base of the glass coated with the sugar or it may start to stick to the dough when pressing down.
- Bake the cookies in the oven for 14-18 minutes, until the edges are just beginning to brown.
- Remove from the oven and allow to cool for a couple of minutes before transferring to a cooling rack.