This is a pretty dreamy combination – cranberry, almond and white chocolate. Perfect for Christmas edible gifts.
I was experimenting a bit with what size to make the shortbreads. I pressed out some of the dough (I found that easier than rolling with a rolling pin as the dough is full of chunky goodness) then used 5 cm cutters to make shortbread rounds. Then I used a smallish ice-cream scoop to scoop the cookie dough and that made larger cookies. But my favourite method was once again with the round cookie cutters but I used a tiny 3cm cookie cutter. Then I had lovely little shortbread bites.
The joy of the biscuit is not in its shape but the little shortbread bites are perfect for a gift.
If you want a regular biscuit then I think the ice-cream scoop is the best way to go. Bake them for about 10 minutes and then press down the biscuits slightly with something flat like a BBQ tool and continue baking until lightly golden. That way you get a perfect flat round. Don’t squash them or they will crack and fall apart.
cranberry, almond and white chocolate shortbread bites
250g unsalted butter, softened
125g icing sugar mixture
1 teaspoon vanilla extract
300g plain flour
70g slivered almonds
200g white chocolate, chopped
Preheat oven to 160 degrees C.
In a mixmaster cream the butter, icing sugar and vanilla together until light and fluffy. Stir through the flour, cranberries, almonds and white chocolate.
Pop in the fridge for the dough to firm up to make it easier to work with. Roll out the dough in-between sheets of Glad Go-Between film or baking paper and use small round cutters to cut the shortbreads.
Place on a baking tray line with baking paper and bake for 8 – 12 minutes or until lightly golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.