Cranberry White Chocolate Shortbread
Discover the delightful blend of tart cranberries and sweet white chocolate in this Cranberry White Chocolate shortbread recipe. It's an easy, delicious treat that's sure to impress.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Butter (Unsalted, softened)
- 100 g Sugar
- 250 g Plain Flour
- 50 g Cranberries (Dried)
- 50 g White Chocolate
- 1 pinch Salt
Instructions
- 1
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- 2
Gradually add the plain flour and a pinch of salt to the mixture. Mix until a crumbly dough forms.
- 3
Gently fold in the dried cranberries into the dough.
- 4
Shape the dough into a ball, then place it in the centre of a baking tray. Use your hands to press and spread out the dough evenly to fill the tray.
- 5
Bake in a preheated oven at 160°C (320°F) for about 20 minutes or until the edges turn golden brown.
- 6
Once baked, allow the shortbread to cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.
- 7
In the meantime, melt some white chocolate in a microwave or using a double boiler.
- 8
Drizzle the melted white chocolate over the cooled shortbread for an extra touch of sweetness and decoration.
- 9
Allow the chocolate to set before cutting the shortbread. Use a sharp knife to cut the dough into strips or squares, depending on your preference.