Cranberry White Chocolate Shortbread Cookies with Orange Zest
Ingredients
- 1 cup unsalted butter softened (227 g) (If using salted butter, omit the added salt)
- 1/2 cup icing sugar sifted (60gr
- 1 tsp vanilla extract
- 1 tsp finely grated orange zest
- 2 cups cake flour (260gr)
- Pinch of salt
- 1 cup dried cranberries chopped
- 1 cup white chocolate chips or chunks
- 1/2 cup chopped (optional)
Instructions
- Cream the butter and sugar:Beat the softened butter and icing sugar together until smooth, pale, and creamy.
- Add flavouring:Mix in the vanilla extract and the finely grated orange zest.
- Add dry ingredients:Add the cake flour and pinch of salt gradually, mixing until a soft dough forms.Do not overmix – shortbread must stay tender.
- Fold in the fillings:Gently fold in the chopped cranberries, white chocolate, and macadamia nuts (if using).
- Shape the dough.
- Roll into a log and wrap in cling film, orPress into a lined baking tin, orRoll out and cut with cookie cutters
- I dipped the cookies in Castor Sugar before placing on the tray to bake.
- Chill the dough in the fridge for 30 minutes.
Bake:
- Bake at 160°C (fan 150°C) for 12–15 minutes until the edges are just lightly golden and the tops still pale.
Cool:
- Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
