Easy Shortbread Recipe

Easy Shortbread Recipe with White Chocolate and Dried Raspberries

This easy shortbread recipe is quick and simple to make. It consists of buttery, crumbly shortbread containing dried raspberries and nuggets of white chocolate. It is topped with a white chocolate drizzle and a sprinkling of dried raspberries. This is one of those brilliant recipes which needs very little effort but which looks impressive and tastes delicious.

I like to think of this recipe as a half-way house to Millionaire’s Shortbread. The white chocolate drizzle adds a richness to the shortbread but is lighter than a full-on caramel and chocolate topping. The dried raspberries also have a slight sharpness which goes perfectly with the white chocolate and prevents the shortbread being overwhelmingly sweet.

What you need to know about Shortbread with White Chocolate and Dried Raspberries
  • Making the basic shortbread is really easy which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves. The only slightly more complicated bit is adding the white chocolate drizzle (step 8).
  • The basic shortbread recipe is quick to make – from bowl to table in under half an hour. This makes it great for a bit of spontaneous weekend baking but also good if you suddenly need to make something quickly. However, you do need to allow time for the white chocolate drizzle to cool and set.
  • The quantities in this recipe make eight thick pieces of shortbread. However, it is really easy to make more by doubling the ingredients and either using two 20 cm (8 inch) pie tins or one 30 cm (12 inch) tin. Make sure that the depth of the mixture in the tin is about one cm (half an inch).
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.
Shortbread with White Chocolate and Dried Raspberries
What you need to know about using white chocolate in this recipe
  • White chocolate is made from cocoa butter, sugar and milk solids. It does not does not contain cocoa solids. Therefore, it is not technically a chocolate in the way as milk or dark chocolate. It does not really have a chocolatey flavour, and is often flavoured with vanilla, but it has a similar “mouth feel” to other kinds of chocolate as it contains cocoa butter.
  • When you cut up the chunks of white chocolate to include in the shortbread (step 4) you need to make sure the pieces are not too small. Very small chunks will melt down during the baking process and you will not have delicious nuggets of chocolate in your finished shortbread. A good guide is to aim for each of your chunks to be about the size of a raisin.
  • You need to be careful when you are melting the white chocolate to make the drizzle on top of the shortbread (step 8). Make sure that you melt it very gently as, if you overheat it, it can turn lumpy or grainy. I generally melt my white chocolate in a small bowl in the microwave. I make sure that I keep the power low and only microwave the chocolate for a few seconds at a time. However, if you do not regularly melt white chocolate and want to be sure to avoid the mixture going lumpy, using a double boiler or putting it in a bowl over a saucepan of warm water is an easier way to keep control of the temperature. 
  • Once you have melted your white chocolate, you need to work pretty quickly to get it onto your shortbread. However, if it starts to set, you just need to add a bit of heat – either in the microwave or in a double boiler – to loosen it up again.
  • How you drizzle your chocolate depends on your equipment, time and expertise. If you want to make relatively even lines of chocolate, you can use a piping bag. Otherwise, you can just drizzle the chocolate over the shortbread using a teaspoon. It doesn’t need to be perfect to look good. The lines of chocolate in my photographs are certainly not even but, with a sprinkle of dark pink dried raspberries, I think they look quite artistic (in a Jackson Pollock kind of way…)

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. You might also like my Lavender Shortbread, Almond Shortbread with Rosewater or my simple Lemon Biscuits (Cookies). If you want something a bit different, then you could try my Ginger Biscuits (Cookies) made with oats and stem ginger. I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

Other tea-time treats

Another good starting point for new bakers (or experienced bakers looking for an quick route to deliciousness!) is the loaf cake. I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

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Shortbread with White Chocolate and Dried Raspberries

Easy Shortbread Recipe with White Chocolate and Dried Raspberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 pieces of shortbread 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English

Description

This easy Shortbread recipe is made extra-special with the addition of white chocolate and dried raspberries.


Ingredients

Scale
  • 180 g (6 oz) plain flour

  • 125 g (4 oz) butter

  • 55 g (2 oz) caster sugar

  • 60 g (2 oz) ground almonds

  • 125 g (4 oz) white chocolate or white chocolate chips

  • 4 tablespoons of dried raspberries

     


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4. 
  2. Sift the flour into a large bowl.  Add the butter and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. 
  3. Stir in the sugar and the ground almonds.
  4. Coarsely chop half of the white chocolate (60g or 2 oz) and add it to the mixture.  Stir in half of the dried raspberries (2 tablespoons).
  5. Tip the mixture into a 20 cm (8 inch) loose-based pie tin.   Press the mixture into the tin using the back of a spoon.   
  6. Put the tin into the oven and bake for 15 minutes.   The shortbread will be done when it is light golden brown in colour.
  7. Remove from the oven.  Score the shortbread into segments eight segments using a sharp knife. Allow the shortbread to cool in the tin.
  8. Melt the remaining half of the white chocolate in a small bowl in the microwave or over a “double-boiler”.  Drizzle it over the top of the shortbread and then sprinkle with the remaining dried raspberries.

 


This recipe has been shared on #CookBlogShare with Lost in F00d and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

Loved this recipe? Checkout the Recipe Index.

Shortbread with White Chocolate and Dried Raspberries

Lemon Biscuits (Lemon Cookies)

Simple Lemon Biscuits (Lemon Cookies)

These Lemon Biscuits (Lemon Cookies) are very quick and easy to make and also very versatile.  They are made of lovely buttery shortbread, flavoured with zesty lemon, and the addition of ground almonds keeps them moist and gives them a lovely crumbly texture.

What you need to know about making Lemon Biscuits (Lemon Cookies)

  • This is a really easy recipe which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves.
  • It is also a very quick recipe – from bowl to table in under half an hour. This makes it great if you need to produce something yummy and home-baked and are short of time.
  • The addition of a small amount of ground almonds makes a real difference to this recipe. It makes the shortbread crumbly but moist and also goes really well with the lemon flavour.
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.

Loved this recipe? Check out the Recipe Index

Other easy shortbread and biscuit (cookie) recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. A lot of my recipes use floral flavours such as my Almond Shortbread with Rosewater or simple Lavender Shortbread or fruit such as my Shortbread with White Chocolate and Raspberries. Others are flavoured with herbs more generally used in savoury recipes such as my Thyme Biscuits (Cookies) with Pinenuts. If you are looking for an easy recipe to go with a cup of tea on a cold winter’s day, you could do worse than my Ginger Biscuits (Cookies) or my seasonal Cinnamon Biscuits (Cookies) with Tangerine and Dried Cranberries. I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

Loved this recipe? Check out the Recipe Index

Easy recipe for home-made Lemon Biscuits (Lemon Cookies)

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Lemon Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 30 biscuits 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

Crisp, buttery and zesty,  these Lemon Biscuits make a fantastic accompaniment to ice-cream or sorbet but are also great with a cup of tea!


Ingredients

Scale
  • 225 g (8 oz) butter
  • 85 g (3 oz) caster sugar
  • 275 g (9.5 oz) plain flour
  • 25 g (1 oz) ground almonds
  • Zest of one lemon
  • 200 g (7 oz) icing sugar (optional)

Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Add the flour, ground almonds and lemon zest and combine to form a soft dough.
  4. Gently roll out the dough on a floured surface and cut into shapes using a cookie cutter.  I tend to make them either heart-shaped or round or  any shape you like!
  5. Place the dough shapes on a lightly floured baking tray.
  6. Bake for 20 minutes until firm and golden.
  7. Remove from the oven and allow to cool on the baking tray for five minutes or so.
  8. If you wish, once the biscuits are completely cooled, mix the juice of half a lemon with the icing sugar to make a simple icing and drizzle it over them. Alternatively, you could just sprinkle each biscuit with a little caster sugar while it is still warm.
  9. Transfer the biscuits to a cooling rack and allow to cool completely.

Loved this recipe? Check out the Recipe Index

Lavender Shortbread

Easy home-made Lavender Shortbread

This quick and easy Lavender Shortbread recipe is the perfect place to start if you have never tried using this delicious floral flavour in your cooking. The shortbread is buttery and delicious with a subtle lavender flavour. It is very simple to make and takes under half an hour from start to finish.

Plain shortbread is  delicious – it should have a fairly soft, crumbly texture –   but it also makes great vehicle to showcase a range of flavours,  including lavender, rose geranium, thyme, rosemary and lemon verbena.   It is a great accompaniment to a cup of tea or coffee and is also a good partner with ice-cream or sorbet.

I love lavender!  I grow several varieties in my garden and look forward to the first hot day of the year when you get a waft of lavender scent on the air and know that summer is truly here.   Lavender Shortbread is an excellent way of capturing the essence of this beautiful, fragrant plant.

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What you need to know about making Lavender Shortbread

  • This is a really easy recipe which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves.
  • It is also a very quick recipe – from bowl to table in under half an hour. This makes it great if you need to produce something yummy and home-baked and are short of time.
  • In this recipe, I flavoured my shortbread with my shortbread with fresh, finely chopped lavender leaves from a plant in my garden. It is the leaves, rather than the flowers, that have the strong lavender flavour. If you are using fresh lavender you must be sure that it has not been treated with any chemical pesticides or herbicides.
  • If you do not have access to fresh lavender, you can buy dried culinary lavender in many supermarkets. However, you must make sure that it is labelled for culinary use.
  • Lavender has a strong flavour! Don’t be tempted to use too much. If you use the amounts specified in this recipe, you will get a subtly flavoured shortbread.
  • The addition of a small amount of ground almonds makes a real difference to this recipe. It makes the shortbread crumbly but moist and also goes really well with the lavender flavour.
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.

Using lavender in cooking

Lavender has many culinary uses and its fragrance works well in a variety of sweet and savoury dishes.   However, you do have to be a bit careful though as lavender is a very strongly scented plant and, if you use too much, it can overwhelm other flavours.  For this reason, I think it is best used on its own rather than in combination with other aromatics.

The history of culinary lavender

The English word lavender is thought to be derived either from Old French lavandre which is taken from the Latin lavare “to wash” which refers to the practice of using it in infusions or from the Latin livere “blueish” in reference to its colour.   Lavender (“nard” in Hebrew) is mentioned in the Song of Solomon. 

It was introduced into England in the 1600s.  At that time, it was used to make herb tea which was appreciated for its taste and for its medicinal properties.   It was also used to make a conserve which was prized by members of the aristocracy including, allegedly, Queen Elizabeth 1.    Although lavender is often now associated with southern French cuisine, it was not widely used until the turn of the 20th century and its use was popularised only later  by its inclusion in the 1970s in herbes de Provence, a blend of herbs invented by spice wholesalers.

Other lavender recipes

If you like this Lavender Shortbread you might like to try my rich and creamy Lavender Ice Cream, which is very easy to make, or my simple Lavender Loaf Cake.

Other easy shortbread and biscuit recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. If you like this recipe, you might also like my Almond Shortbread with Rosewater or simple Lemon Biscuits (Cookies). I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

Loved this recipe? Check out the Recipe Index

Lavender Shortbread recipe

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Lavender Shortbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 15 biscuits 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

These crumbly shortbread biscuits, delicately flavoured with lavender, are fantastic as an accompaniment to ice-cream or sorbet – or just with a cup of tea!


Ingredients

Scale
  • 125 g (4 oz) butter 
  • 55 g (2 oz) caster sugar
  • 100 g (3.5 oz) plain flour
  • 20 g (1 oz) cornflour
  • 60 g (2 oz) ground almonds
  • 4 teaspoons fresh, finely chopped lavender leaves (or 2 teaspoons dried culinary lavender)

Instructions

  1. Set your oven to 200 C/400 F/Gas Mark 6.
  2. Cream the butter and sugar together.
  3. Add the flour, cornflour and ground almonds and combine.
  4. Detach the small lavender flowers from their stalks and add them to the mixture.
  5. Roll out the shortbread dough to a thickness of approximately 0.5 cm (or a quarter of an inch).
  6. Use a cookie cutter to cut out shapes from the dough.
  7. Put the dough shapes onto a greased baking tray.
  8. Bake the shortbread dough shapes for 15 minutes.  They will be done when they are firm to the touch and light golden in colour.
  9. Remove from the oven and transfer to a cooling rack.

Notes

If you are using fresh lavender leaves, make sure that they have not been treated with any chemicals.  Do not use shop-bought lavender unless it is specifically designated as “culinary lavender”.

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Chocolate Log

Chocolate Log Cake with Nutmeg

This Chocolate Log Cake, flavoured with fresh nutmeg, is my version of a traditional Yule Log. I make one of these cakes every year for Christmas as most of my family members prefer a chocolate cake to a traditional, fruited Christmas cake.

Although it is a great seasonal recipe, particularly with the sweet and spicy flavouring of the nutmeg, I make it all year around. It looks attractive and is much easier to make than you might think. In fact, it is my go-to birthday cake for the chocolate lovers in my family.

What you need to know about this recipe

This is what you need to know about this easy Chocolate Log Cake recipe.

  • This cake cooks in only 10 minutes so it is actually a very quick recipe. However, as with any iced cake, you do need to allow time for the cake to cool down before you add the icing.
  • As with any simple recipe, the quality of the ingredients is the key to the final flavour. Make sure that you use good quality cocoa powder and dark chocolate (at least 40% cocoa solids).
  • Also, I strongly encourage you to buy whole nutmegs and grate them yourself. You can use a normal kitchen grater to grate off what you need. You don’t need need any special equipment. Whole nutmegs are readily available in most supermarkets and keep for a very long time. The rich, spicy and complex flavour of freshly-grated nutmeg is totally different from ready-grated.
  • The process of rolling up (points 10-12 in recipe) and filling the cake (point 13) sounds complicated but is pretty easy. If the cake looks a bit cracked or imperfect it really doesn’t matter. It will be coated in delicious nutmeg-flavoured chocolate ganache which will cover up any imperfections. You can cut off the ends of the cake when it has been iced to neaten it up.
  • When you ice the cake (point 14) have a jug of hot water to hand. If you dip your palette knife in this periodically to make it hot, the icing will go on much easier.

Other chocolate recipes

If you are in the mood for a bit of chocolate baking, you might also like my easy Chocolate Brownies and my Red Velvet Cake.

Other Christmas treats

The festive season is a great time to do a bit of baking. I know a few non-bakers who get inspired to bake at this time of the year. I think it is due to maybe having a bit more time available as a lot of people will take a bit of annual leave at this time of year. Also, Christmas is a time when there is a focus on entertaining friends and family. A few home-baked goodies are a great way to get into the festive mood! I have a lot of great baking recipes for easy biscuits (cookies)cakes and desserts.

If you like this Chocolate Log Cake recipe and are looking for more ideas for sweet and savoury Christmas bakes and snacks, you might also like some of these recipes.

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Chocolate Log Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 1 log cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This easy Chocolate Log Cake, or Yule Log, consists of nutmeg flavoured chocolate sponge filled with whipped cream and covered in a rich chocolate icing.


Ingredients

Scale

For the cake:

  • 4 eggs
  • 100 g (3.5 oz) caster sugar
  • 65 g (2.5 oz) self-raising flour
  • 500 g (2 oz) cocoa powder
  • 1 teaspoon grated nutmeg

For the filling:

  • 250 ml double cream

For the icing:

  • 150 ml (5 fl oz) double cream
  • 150 g (5 oz) good quality dark chocolate
  • 1 teaspoon grated nutmeg

Instructions

  1. Set your oven to 170 C/325 F/Gas Mark 3.
  2. Grease a 33 cm x 23 cm (13 x 9 inch) Swiss roll tin and line with baking parchment.
  3. Separate the egg yolks from the egg whites.
  4. Put the egg yolks and caster sugar into a bowl and whisk until combined using an electric or hand-held whisk.
  5. Sift the self-raising flour and cocoa powder into the bowl.  Then add the grated nutmeg.  Stir to combine with the egg yolks and caster sugar.  
  6. In a separate bowl whisk the egg whites using an electric or hand-held whisk until they form soft peaks.
  7. Fold the beaten egg whites into the mixture in the other bowl.  
  8. Pour the mixture into the Swiss roll tin.   
  9. Cook the cake for 1o minutes until it is springy to the touch.
  10. Put another piece of baking parchment, slightly larger than the size of your Swiss roll tin onto your work surface.  Then invert the cooked cake  onto it and peel away the baking parchment that lined your Swiss roll tin.
  11. While the cake is still warm, score it with a knife approximately 1 cm from one of its longer edges.  Working from that edge, start to roll up the cake with the new piece of baking parchment inside it.   Leave the rolled up cake to cool.
  12. Make the icing by gently heating the double cream in a small saucepan.  It will be hot enough when you can just bear to put your finger into it.  Remove from the heat.  Break the chocolate into small pieces and add it to the warm cream.  When the chocolate has melted, add the grated nutmeg, stir to combine and then allow the mixture to cool to room temperature.
  13. Assemble the chocolate log but gently unrolling it and removing the baking parchment.  Whip the double cream for the filling using an electric or hand-held whisk until it forms soft peaks.   Spread the whipped cream onto the cake and re-roll it.  
  14. Using a palette knife, smooth the chocolate icing over the outside of the rolled cake.   Using a fork, make lines on the surface of the cake so that it resembles a log. You can cut off the ends of the cake to even them up once it has been iced if you wish to do so.

Notes

As this cake contains fresh cream, it needs to be stored in the fridge if it is not going to be eaten immediately.

This recipe has been shared on #CookBlogShare with A Strong Coffee and #FiestaFriday with Fiesta Friday  and  Diann@Of Goats & Greens

Cinnamon Biscuits

Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

For me, these Cinnamon Biscuits (Cookies) are pretty much the flavour of Christmas. There is something about the combination of cinnamon, citrus and cranberries which is the very essence of the festive season.

I make these Cinnamon Biscuits (Cookies) during the Christmas and New Year holidays but they are pretty good at anytime of the year. They consist of a simple shortbread biscuit combined with dried cranberries and flavoured with cinnamon and tangerine zest. They are topped with a fresh citrus icing made with tangerine juice.

What you need to know about this recipe

  • First off, as with all biscuit (cookie) recipes, it is really quick and easy. The biscuits can be out of the oven in half an hour.
  • However, you do need to make sure that the biscuits (cookies) don’t burn. It is worth checking them after they have been in the oven for 10 minutes (step 8).
  • I generally add icing to these biscuits as I like the extra flavour that you get from using the tangerine juice. It also makes them look a bit more festive particularly if you decorate with a dried cranberry. However, if you are short of time or don’t particularly like icing, you don’t need to ice them. They will still taste pretty good!
  • I like using dried cranberries in this recipe as they are associated with Christmas and also because I love their sweet-sour flavour and ruby red colour. However, you can substitute the same quantity of any dried fruit – raisins, sultanas, currants – if you prefer. You can also leave the dried fruit out altogether if you wish.
Other festive sauces and accompaniments

The festive season is a great time to do a bit of baking. I have a lot of great baking recipes for easy biscuits (cookies), cakes and desserts. I also have a few recipes for easy, home-made sauces and accompaniments that can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Loved this recipe? Checkout the Recipe Index.

Biscuits and cookie recipes are a great place to start if you are new to home-baking.  Even if you are a more experienced cook, it is great to have a few biscuit recipes in your repertoire. They are quick and easy to make and taste so much better than shop-bought varieties.   You can have home-baked treats on the table in under an hour.

Shortbread is one of the easiest baking recipes. I have a number of shortbread recipes including Almond Shortbread with RosewaterShortbread with White Chocolate and Raspberries and Lavender Shortbread. I also have a very simple recipe for crisp and buttery Lemon Biscuits (Cookies). My recipe for Ginger Biscuits (Cookies) is oaty and mildly spiced. My recipe for sweet Thyme Biscuits (Cookies) with Pinenuts is a bit more unusual but just as easy to make. If you are looking for something savoury, I have an extremely moreish recipe for Cheese Biscuits (Cookies).

Recipe for Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

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Cinnamon Biscuits with Dried Cranberries and Tangerine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Approximately 12 biscuits 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English

Description

These quick and easy Cinnamon Biscuits (Cookies), flavoured with tangy tangerine and dried cranberries, are a brilliant seasonal treat.


Ingredients

Scale
  • 150 g  (6 oz) plain flour
  • 100 g (4 oz) butter 
  • 50 g (2 oz) caster sugar (superfine sugar)
  • 1 teaspoon of ground cinnamon
  • 2 tangerines
  • 25 g (1 oz) dried cranberries plus a few more to decorate
  • 100 g (4 oz) icing sugar

Instructions

  1. Set the oven to 170 C/325 F/Gas Mark 3
  2. Put the flour and butter into a bowl and rub together using your fingers until the mixture resembles fine breadcrumbs.  Alternatively, process in a food processor. 
  3. Add the sugar, ground cinnamon and the grated zest of the tangerines.  Stir to combine and then add the dried cranberries.
  4. Squeeze the mixture together with your hands until it forms a soft dough.
  5. Roll the dough out to approximately 1 cm (half an inch) thickness.
  6. Cut into circles or other shapes if you wish.
  7. Place the circles on a baking tray lined with baking parchment or grease-proof paper.
  8. Bake for 15  minutes until golden.
  9. Remove from the oven and transfer the the biscuits to a cooling rack.
  10. Make the icing by mixing the juice of the two tangerines with the icing sugar. 
  11. When the biscuits are completely cold, put a teaspoon of icing on each one and top with a dried cranberry.

This recipe has been shared on #CookBlogShare with Glutarama  and #FiestaFriday with Fiesta Friday and Jhuls@The Not So Creative Cook