Monday, December 19, 2011

Cranberry, Orange & White Chocolate Shortbread - Christmas Time!!!

It finally feels like winter has arrived, or whatever little chill in the name of winter you get in Mumbai. It’s still a good feeling J.  The festive mood is kicking in with Christmas just around the corner.  What better then baking goodies to celebrate the spirit of this happy festival!!! J The delicious aroma of freshly baked cookies wafting through the house and the yummy looking cookies sitting prettily on the dining table, inviting you to pick them up and pop them in your mouth while they are still warm from the oven.  Yet another reason for me to bake!! And so I baked some shortbreads for the white bearded man in a red suit…but of course there is still time for him to come, these are for me and Mr. R just for testing the recipe you know J

Shortbreads are simple yet perfect… it’s difficult to imagine how 3 simple ingredients like four, sugar & butter together can produce these charming Scottish marvels named shortbreads. Even more difficult to believe is the fact that these can actually be improved, the beauty of these amazing treats is that they are as versatile as simplistic. There are dozens of combinations like dried fruits, nuts, herbs even cheese that take the shortbreads to a whole new level and are so much fun to make!!!!


2 cups Flour (Sifted)
¾ cup Powdered Sugar or Icing Sugar sifted
1 cup Butter (melted)
1 teaspoon Vanilla Extract
1 cup Dried Cranberries
1/3 cup White Chocolate
1 teaspoon Orange Zest


  • Just put the flour, sugar, butter, vanilla, salt and orange zest into a large mixing bowl and stir until well combined. I find it easier to use my hands. Be sure not to overwork the dough. Stir in dried cranberries and white chocolate chips.
  • Divide the dough in half and shape into two logs, each about 1 1/2-inch-diameter. Wrap in cling film (plastic wrap) and refrigerate until firm, about 1-2 hours. You can also chill the dough in the freezer for 20-30 minutes.
  • Once chilled, preheat oven to 350F. Slice the logs into 1/4 inch slices. You may have to pat each slice a little to secure any loose bits of chocolate. Place biscuit slices 1 inch apart on a parchment-lined baking sheet and bake for 12-15 minutes at 220 degrees.
  • Cool on a wire rack and store in an airtight container. Or just go ahead and eat them J

This shortbread would make a lovely addition to your Christmas table and would be perfect for giving away to friends. It would also be delightful on Christmas Eve with an ice cold glass of milk.You may also want to leave some for Santa too J


  1. Abhi, I never knew this side of you :) Absolutely delighted to read your food posts. Keep it up!! - Premlata

  2. Thank you Prema...Have started baking only in the last 2-3 years. I do love it:)