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Cranberry and white chocolate shortbread
Cranberry and white chocolate shortbread
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try these irresistible crunchy biscuits with a delightful blend of white chocolate and cranberries.
Ingredients:
  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 4.40 gm vanilla essence
  • 300g (2 cups) plain flour
  • 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
  • 100g white chocolate, finely chopped
Instructions:
  • Preheat the oven to 160°C and line 2 baking trays with non-stick baking paper. Using an electric beater, whip together the butter, icing sugar, and vanilla in a bowl until light and creamy.
  • Mix the flour, craisins, and chocolate together. Transfer the dough onto a lightly floured surface and combine everything.
  • Roll the dough into tablespoon-sized balls, spacing them about 5cm apart on the trays. Gently flatten each ball with a fork. Refrigerate for 15 minutes to chill.
  • Bake for 15-18 minutes or until golden, rotating trays halfway through. Let cool on trays for 5 minutes before transferring to wire rack to cool completely.

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