03 Dec 2013

Shortbread: Cranberry/Pecan, White Chocolate/Cherry

No Comments Baking, Breads and Cookies

Good for weeknights, these were quick to make and gone in a day. There’s also plenty of chance to dip them in chocolate and festive sprinkles for Christmas. It’s an easy one to split up into multiple flavours. I did pistachio/cranberry and white chocolate/cherry.

Shortbread: Cranberry/Pecan, White Chocolate/Cherry
Prep time
Cook time
Total time
Serves: 10
  • 160g (1c) plain flour
  • 225g unsalted butter, sliced and chilled
  • 50g (1/4 c) sugar, plus more for sprinkling
  • ¼ teaspoon salt
  • 45g (1/4 c) fruit/chocolate/nuts of your choice
  • 100g milk chocolate
  • 1 tbsp milk
  1. Mix the flour, butter, sugar and dash of salt.
  2. You can split the mix at this point (or not) and add 45g filling of your choice - mix thoroughly. There should be small lumps of butter in the mix.
  3. Gather into ball. On a lightly floured surface, roll the dough to about 1cm thick.
  4. Use either a cookie cutter/knife to cut into shapes of your choice.
  5. Using a metal spatula, place the cookies about 2cm apart on the prepared cookie sheet and refrigerate for 20 minutes.
  6. Bake for 30-35 mins until golden-brown, then cool completely before decorating.
  1. Melt the chocolate and milk in a pan, dip the shortbread based on your love of chocolate, then dip in sprinkles.

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