This recipe is based off the Chelsea Sugar recipe and is very easy to throw together. I have reviewed the Chelsea Sugar recipe and this can be viewed here. This recipe is a festive Christmas spin off of this recipe. As I am rolling out the recipe for using star cookie cutters I have added a bit more flour to the recipe, as the recipe comes out a bit too damp to easily work with.
With all the butter and sugar in this recipe the sliced cranberries end up caramelised and chewy throughout the cookies! This cookie for me will be perfect to have as a small sweet treat in between the big Christmas lunch and other meals we have planned this year. It is always nice to nibble away at small things over Christmas day and shortbread is always a great option to have with a cup of tea to satisfy the appetite without fulfilling it.
- 2 c flour
- 3/4 c icing sugar
- 1/2 c cornflour
- 250 g butter, softened
- 1/2 c dried cranberries
1 Preheat the oven to 180°C. You will not need to line or grease a tray for this recipe.
2 Beat the softened butter together with the icing sugar until smooth, pale and creamy.
3 Slice the dried cranberries into small 2-5mm pieces.
4 Sift the flour and cornflour into a bowl then add the cranberries and then the butter mixture. Mix together until combined using a spatula.
5 Place dough on a floured surface and roll out to about 5mm thick with a rolling pin. Using a star cookie cutter cut out stars. Be sure to press firmly on cutter to ensure you are cutting through all the cranberry pieces.
6 Arrange stars on baking tray and place into oven until they spring back when lightly touched and are a very light golden colour. Leave to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.