Who doesn’t enjoy a nice shortbread biscuit? Not many people I am sure. Add some dried cranberries into the mix and you have a really lovely biscuit, with the shortness of the buttery biscuit and the fruitiness of the blueberries. I have made these before, but with dried blueberries. This time I thought I would use cranberries, for that added sharp flavour to complement the sweet shortbread.
A nice simple recipe is all you need for shortbread and very few steps. This recipe will make 23 or 24 cookies, of just under a quarter of a cup of the mixture.
I also used a stand mixer this time, instead of a food processor, simply because it saves on washing up. The stand mixer works well, but takes a little longer to process the flour and butter into a breadcrumb like texture. You could use a food processor, the blades will cut the butter in much quicker, just by pulsing repeatedly. You could even do the whole thing by hand, mixing the dry ingredients together and then rubbing the butter into the mixture, between your fingers, as you would for a pastry.
I can certainly confirm that these biscuits are really nice and short and with that wonderful fruity flavour. Well worth the little time it took to make them, even though using a food processor means lots of fiddly washing up.
Cranberry Shortbread Cookies – Video
- 170g cold unsalted butter
- 190g plain flour
- 135g caster sugar
- 35g cornflour
- 70g dried cranberries
- Preheat the oven to 180C/160C Fan/350F
- Place the flour, cornflour, salt and caster sugar into a stand mixer and mix to combine the ingredients
- Place the butter into the flour mixture and mix on slow to medium speed until the mixture resembles breadcrumbs. You can do this by hand, rubbing together, or in a food processor just pulsing.
- Pour the mixture into a large bowl and add the cranberries, mixing them together to spread the fruit around.
- Divide the mixture evenly into the holes of mince pie tins, or you could use a muffin tin and press down to pack firmly, making them as level as you can.
- Bake in the oven for 17 – 20 minutes, until they are turning a nice golden colour.
- Remove from the oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.