Cranberry shortbread

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  • 250g butter
  • 100g caster sugar
  • 340g plain flour
  • 60g cornflour
  • ¾ cup Ocean Spray® Craisins®, sweetened dried cranberries


Beat butter and sugar until pale and creamy. Add sifted flours and Craisins® and mix well. Turn out onto and lightly floured board and knead until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 150 C
Roll out until about 1 cm thick and then cut into shapes with a cookie cutter. Place on a baking tray.
Bake for 25 minutes until very lightly coloured and firm.

For a festive look, dip half of each shortbread piece into melted dark chocolate.

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One thought on “Cranberry shortbread

  1. Excellent recipe, I double mix and put dried cranberries in first batch and finely cut crystallised ginger in second batch ( don,t cut too fine you still want to see it).
    I roll mine into a cylinder by placing along plastic cling film and forming into long sausage by gently rolling. Cut into slices with knife after chilling, bread knife works best for me.