Desserts
Cardamom, Cranberry & White Chocolate Shortbread
Recipe by Tiffin and Tea
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This is a festive recipe for crumbly shortbread. You can replace the cardamom with Cinnamon, All Spice, Ginger or Clove.
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- 225g Butter
- 100g Caster Sugar
- 25g Light Brown Sugar
- 1/2 tsp Cardamom Powder
- 300g Plain Flour
- 100g Cranberries
- 100g White Chocolate, Chopped
- Pinch of Salt
- 1 Egg
Utensils
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Step 1
Beat butter and sugars together for 5 minutes and then add cardamom and plain flour. Mix till just combined. Add the egg and Fold in the cranberries and chocolate.
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Step 2
Bring the dough together on a sheet of cling film. Shape into a log and wrap the cling film around. Place into the fridge for 1 hour.
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Step 3
Add greaseproof paper to the basket of the Grill. Cut the log into biscuit rounds.
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Step 4
Heat Grill to 180 C and select bake when ready.
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Step 5
Bake cookies for 15 – 20 minutes. You will need to do a few at a time. I did 5 in each round.
