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Current Position:Home » News » Recipes & Cooking » Recipes Courses » Bread » Topic

Cranberry and white chocolate shortbread

Zoom in font  Zoom out font Published: 2014-07-24  Views: 39
Core Tip: White chocolate and cranberries make a delicious combination in these crunchy tea-time biscuits.
shortbread

Ingredients  


• 250g butter, at room temperature
• 125g (3/4 cup) icing sugar mixture
• 1 teaspoon vanilla essence
• 300g (2 cups) plain flour
• 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
• 100g white chocolate, finely chopped

Method 

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.

2. Stir in the flour, craisins and chocolate. Turn onto a lightly floured surface and bring the dough together.

3. Roll tablespoonfuls of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. (See note) Place in the fridge for 15 minutes to chill.

4. Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.


 
 
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