The perfect crumbly shortbread – with bursts of Cranberry sweetness.
Prep Time
30 mins
Cook Time
20 mins
Ingredients
- 125g Butter (try our Community Co Butter Blend)
- 55g Caster Sugar (plus 1 tbsp to sprinkle)
- 180g plain flour
- 1 tsp vanilla extract
- 1/3 cup Community Co Sweetened Cranberries
Made with
How to make
- Preheat oven to 190C
- Beat butter, sugar and vanilla extract together until light and smooth.
- Add flour and stir to get a smooth paste.
- Cut cranberries into small pieces and add half the cranberries to flour mixture.
- Turn out flour mixture onto a work surface and roll to get 1cm thick.
- Sprinkle with remaining cranberries and roll with pin to press into mixture.
- Sprinkle with remaining sugar. Cut into rounds or finger, place on lined baking tray and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes or until pale golden-brown.
