Skip to main content

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.

Susie

Comments

  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!

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

      Delete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the