Christmas cranberry biscuits

    1 hour 55 min

    A fresh cranberry filling is sandwiched between two soft biscuits to make these Christmas treats. Dust with icing sugar for a lovely presentation.

    1 person made this

    Serves: 42 

    • Biscuits
    • 175g butter, softened
    • 150g caster sugar
    • 1 egg
    • 200g plain flour
    • 60g polenta (cornmeal)
    • 1 teaspoon baking powder
    • 3/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • Filling
    • 175g finely chopped fresh cranberries
    • 75g brown sugar
    • 80ml water
    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons lemon juice

    Prep:45min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

    1. Beat 175g butter and and 150g caster sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
    2. Whisk flour, polenta, baking powder and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in cling film and refrigerate until firm, at least 1 hour.
    3. Preheat oven to 180 C / Gas 4. Lightly grease baking trays.
    4. Roll dough out onto a lightly floured surface to 3mm thick. Cut dough with a round cookie cutter. Use a smaller cutter to cut the centre from the tops. Place biscuits and tops about 3cm apart on prepared baking trays.
    5. Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to cooling racks to cool.
    6. Stir cranberries, brown sugar and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
    7. Spread a small amount of the cranberry mixture onto one side of the bottom half of a biscuit. Place the top half of the biscuit on top of the cranberry mixture. Repeat assembly process with remaining biscuits and cranberry filling.

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    Reviews in English (13)


    This is A CRANBERRY LOVER'S DREAM! I had never used cornmeal in a cookie recipe before so I was curious as to how it would taste. The cookie was so delicate and with the burst of cranberry filling it was just divine! My only change was to sprinkle the finished cookie with confectioner's sugar. Larkspur, you really out did yourself on this one! Thanks for sharing!  -  07 Dec 2013  (Review from Allrecipes US | Canada)


    Changed nothing! Totally genius to sub corn meal for usual hazel nut in linzer tortes. The cranberry filling is delicious and tart, or you could use the traditional raspberry jam filling, a bit sweeter and also delicious.Great recipe!  -  16 Nov 2014  (Review from Allrecipes US | Canada)


    I pressed the dough into mini cupcake pans, then put in a scoop of the cranberry filling. Delicious! I had to make some plain dough cookies because there wasn't enough of the cranberry filling. I might try stuffing the cavities with a mix of cranberry sauce and whipped cream on Christmas Eve! Love the recipe!  -  13 Dec 2014  (Review from Allrecipes US | Canada)