A quick to make but delicious to eat last minute Christmas gift idea. Shortbread is always well received around Christmas time (who am I kidding - any time!) and adding dried cranberries seemed a good way to turn it into a festive treat. I'm really on a cranberry kick at the moment! The chocolate drizzle was meant to add decoration, but in all honesty some of it fell off. The flavour combination of the chocolate with the sweet sharp dried cranberries and buttery, rich shortbread was really good though - especially the dark chocolate (but I would say that as a dark chocolate fiend!) so next time I'll try adding the chocolate to the dough.
These were easy to put together, but I would really recommend chopping the dried cranberries finely, as I did because otherwise I think they would be too big in the finished biscuits and make the rounds difficult to cut. I do wish I knew how to make the demerara sugar stick to the outside of the roll though - it did in some places but not in others. Very annoying! Any tips most welcome!
125g butter, softened
30g caster sugar
165g plain flour
40g dried sweetened cranberries, chopped finely (I snipped mine with scissors)
demerara sugar for rolling
chocolate for drizzling
- Preheat oven to gas 4/180C. Line baking trays with baking parchment.
- Beat butter until very soft then beat in caster sugar.
- Fold in flour and cranberries until well combined. Shape into a log and wrap in clingfilm. Chill for an hour or so.
- Roll in demerara sugar then slice into chunky slices. Place on baking sheet and bake for 20-25 minutes until lightly golden around the edges.
- Allow to cool on a wire rack then drizzle with melted chocolate if you so desire.
Packaged up as a Christmas Cracker, all ready for giving as gifts. Cellophane would be good too, but I didn't have any and as they say - necessity is the mother of invention. Or perhaps it's just me that says that....
Tasty shortbready treats, rich and buttery but with lovely cranberries and chocolate too - what's not to like?