SHORTBREAD WITH FLAKED ALMONDS AND CRANBERRIES
These are the most foolproof and adaptable shortbread cookies you'll ever hope to make. You can add whatever dried fruit, nuts or seeds you fancy and make them in any shape.
MAKES ABOUT 20 SMALL COOKIES
FOR THE SHORTBREAD
200G BUTTER, SOFTENED
100G ICING SUGAR
1 tsp vanilla extract
200g plain flour
generous pinch sea salt
zest of one lemon
60g flaked almonds
icing sugar for dusting (optional)
- In the bowl of an electric mixer, cream the butter, icing sugar and vanilla until light and fluffy. Add the flour, cornflour and salt in two lots, followed by the lemon zest, flaked almonds and cranberries, and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.
- Lay a length of plastic wrap on the bench, and place the cookie dough on top. Place another length of plastic wrap over the dough (this is to stop it sticking to either the bench or the rolling pin), and using a rolling pin, roll it out until 5mm thick between the two pieces of wrap. Try to form a square or rectangle shape.
- Place the flat sheet of cookie dough on to a baking tray and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.
- Unwrap the chilled dough and place on a chopping board. Using a sharp knife cut it into 5cm squares, and place each one on the lined tray.
- Bake for approximately 15 minutes – or until lightly golden.
- Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack.
- Dust with icing sugar if desired.
- Store in a cool, dry place in an airtight container or cookie jar for up to a week.