The dough for this easy Christmas biscuit recipe can be made in a food processor. Keep cooled shortbreads in an airtight container at room temperature for up to 5 days. If painted with chocolate, use parchment to separate the biscuit layers.
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Yields:
22 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
184
Ingredients
200g
(7oz) unsalted butter, chilled and cubed
125g
(4oz) icing sugar
300g
(11oz) plain flour
2tsp.
vanilla extract
50g
(2oz) dried cranberries, finely chopped
finely grated zest of 1 lemon
To finish, optional
150g
(5oz) white chocolate, chopped
edible sprinkles
Directions
Step 1
Line a 20.5cm (8in) square tin with baking parchment and set aside. In a food processor, whiz the butter, sugar, flour and a pinch of salt until the mixture just clumps together. Add the vanilla, cranberries and lemon zest and pulse to combine.
Step 2
Press mixture into the prepared tin and level (using your hands or the back of a metal spoon is easiest). Prick dough well with a fork, then chill for 30min.
Step 3
Preheat oven to 170°C (150°C fan) mark 3. Bake the shortbread for 45-50min or until nicely golden.
Step 4
While it’s still warm, cut the shortbread in half across the middle. Then cut each half into fingers 1.5cm (2/3in) wide. Cool completely in tin.
Step 5
If finishing the biscuits with chocolate, line a baking sheet with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Using a pastry brush, paint chocolate on one end of each shortbread finger, then arrange on prepared baking sheet. Decorate with sprinkles and leave to set, or chill for 15min.
To store: Keep cooled shortbreads in an airtight container at room temperature for up to 5 days. If painted with chocolate, use parchment to separate the biscuit layers.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
