Cranberry and white chocolate shortbread
Ingredients • 250g butter, at room temperature • 125g (3/4 cup) icing sugar mixture • 1 teaspoon…
Ingredients
• 250g butter, at room temperature
• 125g (3/4 cup) icing sugar mixture
• 1 teaspoon vanilla essence
• 300g (2 cups) plain flour
• 75g (1/2 cup) craisins (dried cranberries), coarsely chopped
• 100g white chocolate, finely chopped
Method
1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.
2. Stir in the flour, craisins and chocolate. Turn onto a lightly floured surface and bring the dough together.
3. Roll tablespoonfuls of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. (See note) Place in the fridge for 15 minutes to chill.
4. Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.
