Gift or your christmas table - irresistable orange and cranberry shortbread

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.

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