recipes
Chocolate and cranberry shortbread
2020-12-05
Ingredients
- 225g margarine (Flora)
- 100g caster sugar
- 1 vanilla extract
- Zest & juice of an orange
- 220g plain flour
- ½ a tsp salt
- 120g dried cranberries
- 2 tbsp dark chocolate chips
- Melted white chocolate to decorate
Method
In a large bowl, mix together the margarine and caster sugar just until combined. Beat in the vanilla, orange zest & juice. Sieve in the flour and mix well before adding in the salt, cranberries and chocolate chips and mix to combine. Roll the dough into a sausage shape, wrap in cling film and chill for 30-45 minutes to firm up. When ready, remove the cling film and slice into 1 cm thick discs.
Place on a lined baking sheet and bake at 175°C for 15-20 minutes or until the edges begin to turn golden brown. Remove from the oven, allow to cool down and drizzle with the melted white chocolate to decorate.
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