Cooking time: 20 minutes
Cooling time: 2 hours
A beautiful shortbread biscuit filled with cranberries, drizzled with white chocolate.
Ingredients:
150g Butter
60g Caster sugar
180g Plain Flour
100g Dried cranberries
50g White chocolate
Method:
1. Preheat the oven to 160℃ and line a baking tray with grease-proof paper. In a food processor, blitz the dried cranberries up until as fine a possible. Place these aside for later.
2. In a bowl, rub the butter and flour until it reaches the consistency of breadcrumbs, then gradually add in the caster sugar. Mix well and add the cranberries until a dough forms.
3. Shape the dough into a thick sausage, wrap in cling film and chill in the fridge for 1-2 hours, until it is firm. When the dough has hardened up take out of the fridge and remove cling film.
4. Cut about 1cm slices and place onto the baking tray. Bake for 20 minutes or until golden brown.
5. After 20 minutes remove from the oven and set aside to cool.
6. After the biscuits have cooled, melt the white chocolate in the microwave or over a pan. Place into a small piping bag and drizzle over the biscuits. Place in the fridge before serving.
There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x
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