CRANBERRY ORANGE SHORTBREAD BISCUITS

Cranberry Orange Shortbread Cookies — Buttery, zesty, and speckled with sweet-tart cranberries

INGREDIENTS makes ~24 biscuits

225 g unsalted butter, softened
100 g caster sugar
250 g plain flour
1 teaspoon vanilla extract
1 tablespoon orange zest from a large orange
1 tablespoon orange juice
60 g dried cranberries, finely chopped
A pinch of salt

(Optional glaze)
60 g caster sugar
1–2 teaspoon orange juice

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METHOD
Preheat oven to 175°C

Cream together butter and powdered sugar until light and fluffy.

Mix in vanilla extract, orange zest, and orange juice.

Add flour and salt, mixing until a soft dough forms. Stir in chopped cranberries.
Shape dough into a log (about 5 cm thick), wrap in plastic, and chill for 1 hour (helps with clean slicing).
Line a baking sheet with parchment paper.
Slice dough into 1 cm thick rounds and place on the baking sheet.

Bake for 12–15 minutes, until edges just start to turn golden.

Cool on a rack. (Optional: drizzle with orange glaze once cooled.)

Original Recipe Food Recipes Daily