Cranberry Shortbreads

This was a recipe I found flicking through one of my baking books 'Taste. Whoopie Pies, Cookies and Macaroons' and adapted slightly. Given that I still have the glut of cranberries which led to Cranberry and Pistachio Biscotti I have been on the look out for something that would be a new addition to the cranberry using repetoire. These fit the bill perfectly. As Valentine's is coming up, I made them heart shaped (they are stars in the original recipe) and added some decoration by way of white chocolate and red glimmer sugar. They are really good, and the cranberry is a great contrast to the sweetness of the chocolate. Here's the recipe.

Ingredients (makes 15-20)

325g plain flour, sifted
200g unsalted butter
125g caster sugar
1 tsp vanilla extract
2 large egg yolks
110g dried cranberries

To decorate:
100g white chocolate, chopped (or use buttons)
red glimmer sugar (I got mine from Asda)

Rub in the butter to the flour until it resembles breadcrumbs.

Add the other ingredients and mix to a dough. I added the sugar and cranberries, and  mixed well, then added the vanilla and egg.

On a lightly floured surface, roll out to a depth of 1 inch. Using cutters, make your shapes and place on a lined baking tray. (Mine were less than 1 inch due to the cookie cutter I was using - which had a rim around it so did not allow for deep cookies)

Bake for 15 - 20 minutes until lightly golden. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.

You could have these plain, but I thought it would be nice to add some decoration by way of dipping in melted white chocolate and adding some red shimmer sugar. Then leave them to set.

Hope you like them.



  1. I LOVE them!! I like baking with cranberries and always have a bag in my cupboard (dried cranberries). The hearts are super cute and perfect for Valentine's!

    1. Thanks. I love cranberries, too (I'm known to guzzle handfuls from the bag! :-)).


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