Four ingredient cranberry shortbread

This is one of my all time favourite cookie recipes. It’s just so easy to make, I always have the ingredients on hand and this recipe is a winner with everyone who tries it! I’m talking about my shortbread cookie recipe which I have baked dozens of times.

I usually make these as plain shortbread cookies (they are simply sublime with a cup of tea), but in this version I decided to add dried cranberries and they were fabulous. You could absolutely play around with this recipe and add chopped nuts, chocolate or spices instead – have fun with it! You can also dust the cookies with some icing sugar before serving if you wish.

CRANBERRY SHORTBREAD

Servings: Makes about 25 cookies
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150g butter
80g castor sugar
200g plain flour
50g dried cranberries, roughly chopped

1.) Place the butter and castor sugar in a bowl and cream for 5 minutes until well combined and fluffy.

2.) Add the flour and dried cranberries. Mix until the dough starts coming together, scraping down the sides of the bowl once or twice during mixing. Once the dough starts coming together tip the mixture onto a clean surface and finish bringing it together by hand.

3.) Divide the dough in half and roll each piece into a log about 3cm in diameter. You can make the log smaller or wider depending on the cookie size you’d like. Wrap the logs in plastic wrap and refrigerate for 20 minutes.

4.) Preheat your oven to 170°C and line a tray with baking paper. Cut the log into 1cm slices and arrange on the tray. Bake for 20 minutes until lightly golden. Transfer to a cooling rack and allow to cool.