Sunday 9 December 2012

Chocolate cranberry shortbread

This was so, so nice, I'm posting it as a recipe.

Chocolate cranberry shortbread

2 oz caster sugar
4 oz butter, well softened

5 3/4 oz plain flour, sieved
1/4 oz very good quality cocoa powder (I used Green and Black)
scant 1oz sweetened dried cranberries, chopped very small (I chopped them in my mini chopper)

You will also need:
Large baking sheet lined with teflon liner or similar non stick liner
I used a star shaped cutter

Mix the sugar and the butter together until well combined but do not cream too much or it will spread when baking.
Sieve in the flour and cocoa powder, add the cranberries and stir to combine.  I used my hands towards the end.

Lightly knead into a very dry dough and shape into a ball.  Place on a floured surface and roll out to about half to three quarter cm thickness.
Cut out shapes using cutter of choice.  Recombine the trimmings and re-roll, etc, until all the dough is used up.  Place shapes on the lines baking sheet, cover lightly and chill in the fridge for half an hour.

About half way through the chilling, turn the oven to 140C (fan oven).

Place the baking sheet in the oven (middle or lower shelf) and bake for about 20 mins, perhaps a little less.
Remove from oven, allow to cool slightly on the sheet and then transfer to a cooling rack.  Shake over some icing or caster sugar.

Try not to eat any while still soft - it's so much nicer once it is cold and melting in the mouth.

This shortbread will freeze.

You could use other dried fruit or candied peel.  Dried cherries would be nice.  Remember to chop them very small.

Use 6 oz plain flour, the grated zest of half an orange and some orange oil.  Ditto with lemon oil and the grated zest of one lemon.

Or it's nice just plain - two, four and six.

No comments:

Post a Comment