Cranberry and orange shortbread cookies are such a Christmassy treat, soft, crumbly, buttery, just perfect!
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 what celebration is all about, sharing the magic with families and friends. And, of course, sharing some cookies too 🙂 So, that are your favourite cakes/cookies you bake for Christmas?
Cranberry and orange shortbread cookies
- 225 g plain flour
- 65 g caster sugar
- 150 g butter
- zest from 1 orange
- 50 g dried cranberries
- 1 tbsp cold water
- Preheat the oven to 180 degrees C.
- 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.