This recipe for cranberry and lemon shortbread was actually earmarked for my first ever blog, but other recipes kept pushing their way through squealing “pick me pick me”. It wasn’t until last weekend, when I was scraping up a rather failed attempt at doing something completely different and, as it turns out, completely wrong with a fortune cookie recipe, that I turned back to a recipe that is comforting and familiar. It is not often in the blogging world that I get to revisit recipes, there are just too many other exciting things to try and experiment with. I love this recipe, it is simple, the flavours marry beautifully together and even though there is sugar sprinkled on top they are not too sweet.
Tip: The key to making short bread is be really gentle with it, don’t over knead the dough and bake on a low temperature.
Adapted from “The Australian Women’s Weekly – Bake”.
Makes 18 biscuits.
- 250gm butter, softened
- 75gm caster sugar
- zest from 2 lemons
- 335gm plain (all purpose) flour
- 35gm rice flour
- 110gm dried cranberries, finely chopped
- extra caster sugar to sprinkle on top.
Preheat oven to 150 C.
Line a baking tray with baking paper.
Beat butter, sugar and lemon zest together in electric mixer until light and creamy.
Add half the combined flours and mix by hand gently with a spatula.
Add remaining flour mix and the chopped dried cranberries. Mix by hand with a spatula until the mixture just comes together.
Knead gently on a floured bench until the mixture is combined.
Put shortbread mixture between two sheets of baking paper and roll out to approx 5mm thick.
Cut in desired shape and place on baking tray lined with baking paper. Sprinkle biscuits with caster sugar.
Bake @ 150°C for approx 35-40 min. Shortbread should be a pale straw colour when baked.
Let shortbread cool on tray for approx 5 minutes then transfer to a wire rack to cool completely.