These ones are set out to impress my mother-in-law this year because she's a bit of a shortbread fan and a staunch traditionalist but I don't particularly like regular shortbread. It's a bit too buttery and tasteless for me. So this is my compromise. Hubby loves it, and I mean looooves it. This will be on our table every Christmas from here on, it's easy, yummy and a great gift too!
Ingredients:
250g butter, at room temperature
1/4 cup packed brown sugar
1/4 cup white sugar
zest of 1 orange
1 tsp vanilla extract
2/3 cup craisins, finely chopped (or processed in mini food processor)
2 1/4 cups plain flour
Method:
Preheat oven 160 degrees (or 150 c fan forced)
Whip your butter until it's light and fluffy. Add sugars and mix well.
Add vanilla, craisins and orange zest.
Lastly add flour a cup at a time, until mix until combined. It will resemble crumbly sand, don't worry it will stick together!
Pour out onto a baking tray lined with baking paper.
Push together and rollout over the surface with a small rolling pin or the edge of a smooth glass until all smooth. Try and make it a rectangle shape, don't worry if there are jagged edges - that's your 'taste testing bits' :)
Dock your shortbread by piercing all over with a fork
Place in the oven in the top 1/3 of the oven.
Bake for 25-30 minutes until the edges turn golden brown. Remove and cool for 5-10 minutes then cut into strips and then rectangles with a sharp knife.
Cool completely before removing from the tray. Store in airtight container for up to 10 days.
Print this post in friendly format
3 lovely comments:
Looks good - I mage cranberry and pistachio yesterday (and my usual chocolate chip - the kids love those!!)
Oooh I'm so going to make this tomorrow to take to Christmas Eve dinner! Thanks!!
YUM! Shall try this one tomorrow.
Kez
xx
Post a Comment