Cranberry orange shortbread, super easy recipe that packs a massive flavour punch.
Cranberry orange shortbread super easy to make and taste amazing. These shortbread biscuits combine two amazing flavours for this time of year. Cranberry and orange are your typical winter flavours and these biscuits combine the two to make one amazingly simple biscuit that is sure to wow your family and friends. This recipe deffinitly needs to be on your January baking list.
Cranberries are the unsung hero of winter flavours, it is such a winter specific flavour that when they start appearing on the supermarket shelves in December I get in a frenzy to use them in as many bakes as I can before they start to disapear in January. However this recipes calls for dried cranberries so you can make this all year round! For more cranberry recipes check out my Carnberry Panna Cotta and Cranberry Tarts.
These cranberry orange shortbread biscuits are the perfect January recipe for when everyones get up and go has got up and gone and we’re all feeling a little lazy. Super quick and easy to whip up and can be done in the food processor. The dough will keep in the fridge for up to 3 days and the cookies, when bakes will keep for over a week in an airtight container.
Cranberry Orange Shortbread
- 50 g dried cranberries
- 150 g caster sugar
- 320g g plain flour sieved
- 230 g unsalted butter chilled, cubed
- 1 medium orange zest
- 2 tbsp orange juice
- 1 tsp vanilla extract
- Line a baking tray with baking paper and lightly spray with non stick cooking spray.
- In a food processor, add the cranberries and 1/3 of the sugar. Pulse until the cranberries have been broken up into smaller pieces.
- Transfer to a different bowl and set to one side.
- In the food processor again, combine the flour, butter and remaining sugar. Pulse until a very fine crumb forms.
- Transfer to a large mixing bowl and add the cranberry/sugar mixture, orange zest, orange juice and vanilla, stir to combine.
- Knead the dough until it comes together into a ball. Lightly dust your work surface with flour and tip out your dough.
- Roll the dough into the sausage shape about 2 inches thick. Wrap in cling film and give it a good roll to get that nice round shape.
- Refrigerate for at least 2 hours. Preheat your oven to 160C.
- After 2 hours take out your dough and slice into 1cm thick slices.
- Place your slices onto your baking tray with at least a 2cm gap in between the slices and bake for 10-12 minutes.
And there you have it, my cranberry orange shortbread. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post!