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Shortbread Cranberry Cookies

Shortbread Cranberry Cookies

Star-shaped cranberry cookies made of shortbread and icing, easy to make for a home brunch

02 January, 2013
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serves for


total time

1 HR 0 MIN


225 g, unsalted
Icing sugar
110 g
375 g, dried
All purpose flour
375 g
1 pinch


Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.

Beat together the butter and icing sugar in a large bowl till combined. Stir in the cranberries

Sift in the flour and salt and work together to form a stiff dough, then knead lightly for a few moments until smooth, but avoid over handling.

Roll out the dough to a thickness of about 2 cm| 3/4". Cut into 20-24 biscuits (re-rolling the trimmings) with a star shaped cutter or template.

Place on to the baking trays, well spaced to allow for expansion. Bake for 12-15 minutes until pale golden brown. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.

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