Cranberry orange shortbread cookies, the best Christmas baking treats. They are perfectly soft, crumbly, buttery, pure delish.
Deck the halls with boughs of holly, fa la la la la la! So, Christmas again! Ah, don’t you just love this time of the year? With the preparations in full swing and Christmas tree already up, there is no time to rest. I have in mind a few dishes that l would like to cook for the big day, but today l’ll be sharing a lovely recipe for shortbread cookies.
Oranges and cranberries together say Christmas to me, what a lovely aroma! There is nothing I love more than being joyful, baking and spending time with my loved one! After all, that’s what celebration is all about, sharing the magic with families and friends. And, of course, sharing some cookies too 🙂 So, what are your favourite cakes/cookies you bake for Christmas?
I can’t possibly imagine Christmas without the fresh aroma of cookies in the oven. It’s one of those smell that stays with you for the rest of your life, and takes you bake to your childhood days whenever you fill your kitchen with it. And I can’t imagine Christmas without mum cooking and baking. And without that harsh cold that freezes your face. That’s the Christmas of my childhood, and these are my dearest memories.
I so wish I could offer my little girls the same happy moments I spent as a child. I know that times have changed, I am not home anymore either. Christmas in city is not the same with my Christmas in the countryside. But there is still the baking, decorating the Christmas tree, spending time with the loved ones. And there is laughter, and joy. And that’s more than enough.
Cranberry orange shortbread cookie, the best Christmas baking treats. Buttery, soft, crumbly, sheer perfection.
- 225 g plain flour ( 1 3/4 cup)
- 65 g caster sugar (1/3 cup)
- 150 g butter (2/3 cup)
- zest from 1 orange
- 50 g dried cranberries (1/4 cup)
- 1 tbsp cold water
Preheat the oven to 180 degrees C. (360 Fahrenheit).
In a large bowl, sift the flour and add the caster sugar and mix well.
Rub in the butter until it resembles breadcrumbs.
Add the cranberries and orange zest, then 1 tbsp of cold water and knead gently until the mixture forms a dough.
Work the dough into a large sausage shape.
Transfer to the fridge for at least 30 minutes.
Use a sharp knife to cut the roll into 1 cm thick slices and spread them on a baking tray.
Bake for 20 minutes or until the cookies are firm to touch, but careful not to bake them for too long, otherwise the colour will turn into golden brown, and we want a light golden colour.
Transfer the biscuits to a wire rack and leave to cool.