Cranberry Lemon Shortbread

by - December 16, 2017

Cranberry Lemon Shortbread

Cranberry Lemon Shortbread Cookies



Christmas is the time for goodies and this shortbread is perfect for the family to enjoy.  The butter and lemon combination gives a lovey aroma.

This Cranberry Lemon Shortbread Cookies are too delicious.  I have baked few rounds and they just gone missing so fast :)  

I have other Shortbread Cookies recipes too if you would like to try.  Earl Grey Shortbread Cookies, Chocolate Orange Shortbread Cookies and Classic Shortbread Cookies.

BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Cranberry Lemon Shortbread


Yields:  60 cookies

INGREDIENTS:

320g plain flour
½ tsp sea salt
225g butter, room temperature
70g brown sugar (Please use more sugar if you prepare sweeter cookies)
Zest of 2 lemons
1 tbsp lemon juice
¼ tsp vanilla extract
80g dried cranberry, slightly chopped

Utensils:  2 baking trays

METHOD:
  1. Line the baking trays with parchment paper.
  2. Sift flour and stir in salt.  Keep aside.
  3. In a bowl of electric mixer, beat butter and sugar till creamy at medium speed.  Add in vanilla extract, lemon zest and juice and beat till well combine.
  4. Gradually add in the flour mixture with very low speed until combine. Fold in the cranberries. 
  5. Divide dough into 2 portions and form into 2 logs, about 1.5 inches in diameter.  Wrap with cling film and refrigerate until firm about 2 to 3 hours or use the next day.   I left the logs onto the baguette baking tray so that it will hold the shape.
  6. Preheat oven to 170C.
  7. Remove from fridge and unwrap, slice the dough into ¼ inch thick.  Place the biscuit on the prepared baking tray.  
  8. Bake at preheated oven for 12 to 15 minutes.
  9. Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.




Using Cookies Cutter


Cranberry Lemon Shortbread Cookies

Cranberry Lemon Shortbread Cookies


All the same except shaping method:
  1. Divide the dough into 4 portions and shape into balls.  Chill in the fridge for about 30 minutes.
  2. Remove dough from the fridge and roll out one of the dough into 1/4 inches thick.  Cut out the dough with the cookie cutter (size: 1.5" diameter) and transfer the cookies to the prepared baking trays.  Repeat with the rest of the dough.


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12 comments

  1. Hi hi! I have run out of plain flour, is it possible to substitute with cake flour?

    ReplyDelete
    Replies
    1. Thank you for dropping by. I am so sorry for late response as I have overlooked all my comments. Yes, you may use cake flour too.

      Cheers:)

      Delete
  2. Hello yeanley,

    May i knw wht type or brand of the brown sugar u r using for this recipe?

    Regards,
    Irene

    ReplyDelete
    Replies
    1. Hi Irene,

      Apologies for late response.
      I used Gula Prai Soft Brown Sugar.

      Thanks:)

      Delete
  3. Hello!

    For the salt, can we just use normal salt?
    And for butter, is it unsalted or salted butter?? Thanks!

    ReplyDelete
    Replies
    1. Hi there,

      So sorry for late response. Yes, normal salt is fine. I used salted butter in this recipe.

      Thanks:)

      Delete
  4. haven't baked these yet....they look good....are those dried cranberries...do you rehydrate them (like raisins) before using them in the batter?

    ReplyDelete
    Replies
    1. Hi there,

      I am so sorry for late response.

      Yes, those are dried cranberries. I didn't rehydrate them. I Just slightly chop that's all.

      Thanks:)

      Delete
  5. Hi, no egg is required for this recipe?

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for dropping by. Yes, no egg is required for this.
      Cheers:)

      Delete
  6. Hi, you mentioned you use Salted Butter and we still need to add Salt?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Yes, I added salt even though I used salted butter. I prefer my cookies slightly salty. It is totally up to your preference. Don't have to follow exactly.

      Cheers :)

      Delete

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