Orange And Cranberry Shortbread
These may not be traditional, but they are super tasty
Makes enough for: 27 biscuits
Ingredients
- 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
Method
- 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