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Cranberry Lemon Shortbread

Cranberry Lemon Shortbread

Preparation:5 minutes
Baking:12 minutes
Chilling:1 hour
Total:1 hour 17 minutes
Servings: 15 biscuits
This cranberry lemon shortbread is tantalizing and delicious. They have a crisp buttery texture with a hint of lemon zest and lovely chewy cranberry bites.

INGREDIENTS LIST
 

  • 100 g butter (at room temperature)
  • 150 g caster sugar
  • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
  • 1 piece lemon (zest only)
  • 140 g plain flour (all-purpose)
  • 40 g semolina flour
  • a pinch of fine sea salt
  • 50 g dried cranberries

Preparation
 

  • In a medium mixing bowl, cream together the butter, sugar, vanilla and lemon zest until smooth and creamy.
  • Sift the flour, salt and semolina into the bowl, then add the cranberries. Mix together to create a smooth dough. It may seem a little dry at first, but it will come together. Avoid overworking the dough as it will cause the shortbread to be tough.
  • Place a large piece of clingfilm on the work surface and scrape the dough out of the mixing bowl onto the clingfilm. Shape the dough into a log about 4cm (1½ inch) in diameter. You can use the clingfilm to help shape the dough rolling it up at the ends.
  • Place it in the fridge to chill for at least 1 hour.
  • Preheat the oven to 190°C / 170°C fan / 375°F / Gas 5. Line two baking trays with baking paper.
  • Unwrap the chilled log and using a sharp knife, slice each roll into approximately fifteen 6mm (¼ inch) thick slices. Place the slices on the prepared baking trays, allowing space around them.
  • Baking: Bake for 14-16 minutes until they are just lightly golden. Once baked remove from the oven and allow them to rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
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KEYWORDS biscuit and cookie recipes, dried cranberries, easy recipe, fruit recipes, lemon recipes

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