This week I decided to bake a batch of shortbread. For me, shortbread is a year long baking option but I especially love it at Christmas with a cup of tea. This time around I added a little bit more festive spirit to the cookies with some dried cranberries! I was surprised how much I liked the cranberries – I can be a bit of a traditionalist about my Christmas treat.
My stepmum was helping out at a class trip for my brother that morning and brought back a bunch of bunnytail grass (a wild plant that grows near the beach) which was really fun to incorporate into the shoots. It has been really exciting working on my photography with the new camera – I take it everywhere (including work!) just in case I see something pretty.
What you need:
- Rolling Pin
- Baking Tray
- Cookie Cutters
- Handful of dried cranberries
- 250 grams butter
- 2 cups plain flour
- 1 cup icing sugar
What to do:
- Melt the butter in your saucepan. If possible, use one that will be large enough to mix all your ingredients otherwise mix the dough in a large bowl.
- Take the butter off the stove and shift in the dry ingredients. Stir until the mixture combines then use your hands to finish combining together. Split the dough into two – in one portion add in the cranberries and combine with your hands.
- Sprinkle a small amount of corn flour onto your surface and roll out a portion of shortbread. Cut out your shape and place your shapes onto the baking tray – keep at least 1 cm between the shortbread. Keeping going until you have used all your dough.
- Bake for 30 minutes or until golden at 150 degrees celsius fan forced. Leave to cool and dust with icing sugar.
Keep a look out on Thursday for some Christmas party nibble ideas!