Cinnamon & Cranberry Shortbread
I wanted to come up with something a little bit more festive than just your ordinary shortbread so played around and came up with this. It's basically just my standard shortbread recipe but with the addition of cinnamon and dried cranberries and a brush of dark chocolate over the top to finish. My friends described it as "Christmas in a biscuit!" I'll take that ;-)
Cinnamon & Cranberry Shortbread
I wanted to come up with something a little bit more festive than just your ordinary shortbread so played around and came up with this. It's basically just my standard shortbread recipe but with the addition of cinnamon and dried cranberries and a brush of dark chocolate over the top to finish. My friends described it as "Christmas in a biscuit!" I'll take that ;-)
Open in Cookpad AppSteps
- 1
Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Thoroughly mix all the dry ingredients together in a bowl.
- 2
Melt your butter and then add it to the dry ingredients. Stir it together until it forms a very soft dough-like consistency.
- 3
Press the dough into a greased baking tin measuring approx 30cms x 15cms. Bake for around 55 minutes until the shortbread is that golden colour you expect.
- 4
Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!
- 5
Once it has cooled melt your dark chocolate and then just brush the top of each piece with a thin coating of the chocolate. Transfer each piece to the fridge to set the chocolate and then store in an airtight container. Will keep for up to 2 weeks.
Cooksnaps
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