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
 
Author:
Serves: 10
Ingredients
Shortbread
  • 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
Decoration
  • 100g milk chocolate
  • 1 tbsp milk
Directions
  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.
Decoration
  1. Melt the chocolate and milk in a pan, dip the shortbread based on your love of chocolate, then dip in sprinkles.

Tags: , , , ,
written by
The author didn‘t add any Information to his profile yet.
No Responses to “Shortbread: Cranberry/Pecan, White Chocolate/Cherry”

Leave a Reply

Rate this recipe: