Shortbread hearts with cranberries
Makes about 40
Preparation time 25 minutes, plus refrigerator time
Baking time 15-20 minutes
Oven temperature 160°C
• 275g soft butter
• 140g caster sugar, plus extra for sprinkling
• 5ml vanilla essence
• 245g cake flour
• 145g cornflour
• 70g cranberries, finely chopped
1 Beat together the butter, sugar and vanilla essence until light in colour and creamy. Sift the flour, cornflour and a pinch of salt together over the butter mixture. Add the chopped cranberries and mix until a soft dough is formed. Do not handle the dough too much.
2 Cover the dough in cling film and place in the fridge for an hour.
3 On a floured board roll out the dough to a thickness of 4mm.
4 Preheat the oven. Use a heart-shaped cookie cutter to cut hearts from the dough. Place them on a lined baking tray. Bake the shortbread for 15 to 20 minutes. The biscuits should be light in colour, not golden brown.
5 Sprinkle caster sugar over the shortbread as soon as it comes out of the oven and leave to cool.