Shortbread is not the most attractive thing to photograph, in my mind at least. It’s beige and flat and, well, boring to look at. But really, that’s not the point of shortbread is it? While shortbread doesn’t win in the looks department, it’s delicious, in it’s crumbly melting butteriness.
My Lemon and Cranberry Shortbread is a kind of shortbread tart, pre cut and ready to be broken into individual wedges to be enjoyed. The tarts can be wrapped in cellophane or placed into beautiful tins and given to family and friends as gifts. What could be better than homemade shortbread this Christmas? Ok maybe the Wicked Chocolate Orange cookies, the last post in my Edible Gifts series.
Even better, with my Lemon and Cranberry Shortbread no rolling is required. Simply press the shortbread into tart tins, score with a sharp knife and bake. It couldn’t be simpler.
What are your favourite shortbread flavours or are you a traditonalist and prefer plain shortbread?
- 125g of butter, at room temperature
- ¼ cup of caster sugar
- 1 cup of plain (all purpose) flour, sifted
- ¼ cup of rice flour, sifted
- 50g of dried cranberries
- zest of 1 lemon
- 1 tbsp of sugar
- Preheat the oven to 140 degrees celsius (285 Fahrenheit).
- Add the butter, caster sugar and lemon zest into the bowl of an electric mixer and beat until pale and creamy.
- Switch the mixer to it’s slowest speed and add the flour and rice flour and mix until combined. Add the cranberries and mix until just combined.
- Press the dough into a 20cm fluted tart tin. Using a sharp knife score the shortbread into wedges and use a fork to prick the shortbread into a decorative pattern.
- Place in the oven and bake for 35 minutes or until pale golden.