Cranberry and Orange Shortbread Rounds
Shortbread is a Christmas staple, and whilst we love traditional shortbread, you just can't beat the festive flavours of cranberry and orange. Make a batch of these and serve in a big gift tin. Your loved ones will thank you!
Recipe Tester Feedback: "Perfect biscuits to have with a cup of Earl Grey tea or freshly brewed coffee. They are not overly sweet, and they have lots of flavour from the oranges and cranberries." - Monika
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 12-15 minutes
Makes 40-50 depending on size
Can be frozen
- sugar - 90g
- oranges - 2 large, peel only
- butter - 250g
- rice flour - 100g, fine
- plain flour - 300g, plus extra for dusting
- cranberries - 100g, dried
- Preheat the oven to 180C. Line two baking trays with baking paper.
- Add the sugar (90g) and orange peel (from 2 oranges) to the bowl. Mill Speed 9 / 10 seconds. Scrape down sides.
- Repeat Speed 9 / 10 seconds. Scrape down sides.
- Add the butter (250g), rice flour (100g) and plain flour (300g) to the bowl. Blitz Speed 6 / 20 seconds.
- Program 1 minute / Closed Lid / Kneading Function, or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you knead, the better it will come together. If it is too dry, add a few drops of milk or water to bring it together.
- Add the dried cranberries (100g) to the bowl. Mix Closed Lid / Kneading Function / 20 seconds.
- Sprinkle the bench with a little flour and slightly knead the dough.
- Roll out into 0.5-1cm thickness.
- Flour a 6cm round cookie cutter lightly and cut rounds from the dough.
- Continue to knead, roll dough and cut rounds from it until all is used.
- The dough can be placed in the fridge for 10 minutes if it becomes too sticky during this stage.
- Place shapes onto the baking trays.
- Bake for 12-15 minutes or until slightly golden. Allow biscuits to cool completely on the tray.
- Store in an airtight container, serve, or prepare for gifting.