These Orange And Cranberry Shortbread are not the traditional ones you find in Scotland. This flavour combination is amazing and I urge you to try them.
Living in Gordons Bay, we are quite used to gale force winds. At 34 – 40 knots, we can expect twigs to break off trees. This not so mild weather pattern happened about a month ago. We had left our bathroom window open, and the wind was so strong it grabbed hold of the toilet paper roll. This was swept outside, and wrapped around our rosemary bush, as if teenagers had been fooling around. Well, a week later, that South Easter turned into something much fiercer. The strong gale force wind started gusting on the Friday night. This was to be expected as we were experiencing heat wave temperatures. I was woken during the night to the most awful banging. At the same time as I woke up, Dave came inside from our balcony. At first I thought it was just the door, but then I realized it was the roof.
Today’s inspirational recipe from Lavender and Lime ♥ Orange And Cranberry Shortbread ♥ #LavenderAndLime Click To Tweet
The barge cap at one gable end had broken loose. And it was being slammed by the wind. This cacophony did not let up the entire night, and even though I slept, it was not quality sleep. On Saturday when Dave got home from work he threw a rope over the roof. This necessitated him casting his fishing rod with a weight, and then using the rod to reel the rope over the roof. As the roof is quite high, he had to do this while standing on an extendable ladder. The rope is only there to prevent more pieces breaking off. One did, landing safely on the patio. But the loose bit could not be tied down and continued to make a racket while the wind howled. Luckily, it did not take too long for the builder to come and attend to the problem.
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Orange And Cranberry Shortbread
- 250 g softened butter
- 95 g fructose
- 2.5 mls vanilla extract
- 340 g flour, sifted, plus exta for dusting
- 30 g dried cranberries, finely chopped
- 1 orange, zest only, finely chopped
- Preheat the oven to 180° Celsius
- Place the butter and fructose into a stand mixer bowl and cream until pale
- Add the vanilla and mix to combine
- Add the flour, a third at a time, scraping down the sides if necessary
- When the dough is just combined stop the mixer
- Dust your hands with flour and pinch off enough dough to roll into a ping pong sized ball
- Gently roll the dough between your palms and place the dough onto a lined baking tray, and flatten to 1cm thick
- Continue until all the dough has been used up, dusting your hands with flour as necessary
- Top each biscuit with the cranberries and orange zest
- Place into the oven and bake for 10 minutes
- Remove from the oven and leave to cool on the tray for 5 minutes
- Place the biscuits onto a wire rack to cool completely
- Store in an airtight container
Inspiration published on Lavender and Lime February 25:
- 2019: Fruit And Nut Truffles
- 2018: The People Vs. Alex Cross
- 2016: Paul Hollywood’s Pastry
- 2015: Foreign Exchange
- 2014: Ommiberg Ticket Give Away
- 2011: Chocolate And Sour Cream Ingredient Challenge