Cranberry and orange shortbread biscuits

    (157)
    4 hours 35 min

    Orange zest and dried cranberries give these crumbly biscuits a little bit of zing! They make a nice Christmas food gift.


    2 people made this

    Ingredients
    Serves: 24 

    • 250g plain flour
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 225g butter, softened
    • 100g icing sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 1 tablespoon grated orange zest, or more to taste
    • 250g dried cranberries, chopped

    Method
    Prep:25min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr35min 

    1. Combine flour, baking powder and salt in a bowl; set aside. Beat the butter and icing sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
    2. Divide the dough into 2 equal portions, then roll into logs about 18cm long. Wrap each log in greaseproof paper or cling film and chill in the fridge for at least 4 hours.
    3. Preheat an oven to 180 C / Gas 4.
    4. Remove greaseproof paper and slice the logs into 1cm slices. Arrange the biscuits on a baking tray about 2cm apart.
    5. Bake in the preheated oven until firm but not browned, about 10 minutes.

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    Reviews & ratings
    Average global rating:
    (157)

    Reviews in English (135)

    by
    55

    This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during the holidays because they are such a beautiful and simple cookie. Thanks for sharing this gem BTW will be trying this with lemon or lime zest and dried blueberries too.  -  05 Sep 2011  (Review from Allrecipes US | Canada)

    by
    35

    These are wonderful! They were zesty, fuity with a wonderful texture. I only made two small changes: As another reviewer, I only used 1 cup of chopped cranberries which we found to be plenty! Also, I never had any almond extract so I decided to add 1/4 cup of toasted crushed almond slices. I am not a hugh fan of almond extact but using the real toasted almonds was amazing and really made a difference. Since it said to divide the dough into two logs I decided to add the almonds (1/8 cup for half the recipe) to one log and omit them in the other to test the difference. The cookies without the almonds tasted more fruity...you could really taste the orange and cranberry. The almonds added a more comlex and interesting flavor where all the flavors came through and none were overpowering. We liked both but the cookies with the almonds were our favorite! To toast the almonds: spread sliced almonds on a baking sheet and bake in a 375 deg oven for 3-5min until they look lightly browned. Let cool and crush.  -  26 Oct 2012  (Review from Allrecipes US | Canada)

    by
    30

    This recipe is a keeper. Made just the way it was told to make with the following exceptions: I used 2 tsp. of almond extract and 1/2 tsp of vanilla (just did the reverse of what the recipe called for) because I LOVE almond extract flavoring. The cookies turned out great, and I only chilled them for 2 hours, instead of 4. Good luck. They turned out great in appearance and taste great.  -  08 Sep 2011  (Review from Allrecipes US | Canada)

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