Lemon and cranberry shortbreads

Thursday, December 06, 2018

Made in a food processor, these golden shortbread fingers are easy to make wonderful with a cup of tea.

CAL/SERV:184
MAKES:22 servings
PREP TIME:hours 25 mins
COOK TIME:hours 50 mins
TOTAL TIME:hour 15 mins

Ingredients
200 g 
(7oz) unsalted butter, chilled and cubed
125 g 
(4oz) icing sugar
300 g 
(11oz) plain flour
2 tsp. 
vanilla extract
50 g 
(2oz) dried cranberries, finely chopped

finely grated zest of 1 lemon
To finish, optional
150 g 
(5oz) white chocolate, chopped

edible sprinkles
  
Directions
  1. Line a 20.5cm (8in) square tin with baking parchment and set aside. In a food processor,  whiz the butter, sugar, flour and a pinch of salt until the mixture just clumps together. Add the vanilla, cranberries and lemon zest and pulse to combine.
  2. Press mixture into the prepared tin and level (using your hands or the back of a metal  spoon is easiest). Prick dough well with a fork, then chill for 30min.
  3. Preheat oven to 170°C (150°C fan) mark 3. Bake the shortbread for 45-50min or until  nicely golden.
  4. While it’s still warm, cut the shortbread in half across the middle. Then cut each half into  fingers 1.5cm (2/3in) wide. Cool completely in tin.
  5. If finishing the biscuits with chocolate, line a baking sheet with baking parchment. Melt the  chocolate in a heatproof bowl set over a pan of barely simmering water. Using a pastry  brush, paint chocolate on one end of each shortbread finger, then arrange on prepared  baking sheet. Decorate with sprinkles and leave to set, or chill for 15min. 
*Via: Good Housekeeping

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