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Cranberry Shortbread by Carina Contini in Daily Record Monday 31st December 2018

Everyone loves a gift of food at Christmas. Homemade shortbread is one of the best if youhave the time to make a super big batch. Pack in a pretty box with a ribbon and I promise
your gift will be greeted with an enormous smile.

Makes 12 large biscuits

200g unsalted butter
125g caster sugar, plus extra for sprinkling
300g plain flour sieved, plus extra for dusting
75g cornflour
100g dried cranberries
Caster sugar for sprinkling

1. Preheat oven to 180°C/350°F/Gas 4 and line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Slowly fold in the flour and cornflour until well incorporated, then fold in thecranberries.
4. Transfer to a floured surface and roll out to a thickness of 3-5mm.
5. Using a scone or biscuit cutter, cut the dough into small rounds.
6. Place on the baking tray and bake in the preheated oven for 8-10 minutes or untilgolden.
7. Remove from the oven and sprinkle with a little caster sugar, then leave to cool on awire rack.

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