Cranberry and Orange Shortbread Recipe

We’ve rolled these Cranberry and Orange Shortbread in demerara sugar for extra crunch and prettiness.

Cranberry and orange is a match made in festive heaven, so these biscuits are the perfect way to celebrate the season. We’ve rolled them in demerara sugar for an extra crunch, but feel free to leave this step out if you’d prefer they were less sweet.

Yields: 18 servings

Prep Time: 15 mins

Process Time: 20 mins

Total Time: 35 mins

Calories per Serving: 166

Ingredients

For the shortbread

• 200 g

  unsalted butter, softened

• 40 g

  icing sugar, sifted

• 50 g

  rice flour

• 250 g

  plain flour

• 1 tsp.

  vanilla extract

• 40 g

  dried cranberries, finely chopped

Finely grated zest 2 oranges, plus 1tbsp orange juice

To finish

• 50 g

  demerara sugar

Directions

1. For the shortbread, in a medium bowl, using a handheld electric whisk, beat all the ingredients until combined. Scrape on to a work surface and roll into a log about 24cm long and 6cm wide, with flat ends. Wrap and chill for at least 11/2hr (up to 24h), until the dough is firm.
2. Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. Sprinkle the demerara sugar on to a small baking tray or large plate. 3
3. Unwrap the shortbread and roll the outside in the demerara sugar to coat. Slice the log into 5-7.5mm rounds. Transfer to the lined sheets, spacing slightly apart, and bake for 25min, or until lightly golden.
4. Allow to cool on sheets for 5min, then transfer to a wire rack to cool completely before serving.

To store:

Once cool, keep in an airtight container at room temperature for up to 3 days.

Per biscuit:

• Calories: 166
• Protein: 2g
• Total fat: 9g
• Saturates: 6g
• Carbs: 18g
• Total sugars: 5g
• Fibre: 1g