Cranberry Orange Shortbread Biscuits have a delightful blend of flavours that truly brighten up any occasion. With the sweetness of dried cranberries and the zesty punch of orange, these biscuits are perfect for sharing during afternoon tea or simply enjoying with a cup of coffee. Their crumbly texture and buttery taste make them hard to resist, and the beautiful colours add a festive touch to your dessert table. Whether you’re baking for a special event or just to satisfy your cravings, these biscuits are sure to impress!
What You’ll Need for Cranberry Orange Shortbread Biscuits
To whip up a batch of these delicious biscuits, gather the following ingredients:
- 1 cup unsalted butter, softened (226 g)
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups all-purpose flour (240 g)
- 1/2 teaspoon salt (3 g)
- 1/2 cup dried cranberries, chopped (75 g)
- 1 tablespoon orange zest (15 g)
How to Make Cranberry Orange Shortbread Biscuits
Follow these simple steps to create your Cranberry Orange Shortbread Biscuits:
- Preheat your oven to 350°F (175°C). This is an important step to ensure your biscuits bake evenly.
- In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This will add a nice texture to your biscuits.
- Mix in the vanilla extract and ensure it’s well incorporated into the butter and sugar mixture for that lovely flavour.
- Gradually add the flour and salt, mixing until just combined. Be careful not to over-mix, as this can make the biscuits tough.
- Fold in the chopped cranberries and orange zest, making sure they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Gently flatten each ball slightly to give them a nice biscuit shape.
- Bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve & Enjoy Cranberry Orange Shortbread Biscuits
These exquisite biscuits are best served with a cup of tea or coffee. Consider arranging them on a beautiful plate alongside some fresh fruit or a dollop of clotted cream for a delightful afternoon treat. They also make a lovely gift when wrapped in a decorative box or bag, especially around the festive season.
Expert Tips for Cranberry Orange Shortbread Biscuits
- Chill the Dough: If you prefer a firmer biscuit, you can wrap the dough in cling film and chill it in the fridge for about 30 minutes before rolling into balls. This can enhance the texture!
- Add Spice: For an extra kick, try adding a dash of cinnamon or nutmeg to the dough. It complements the cranberries and orange beautifully.
- Storage: Keep your biscuits in an airtight container. They can last for up to a week, but they’ll likely disappear much faster!
Cranberry Orange Shortbread Biscuits: Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart, and they may not work as well in this recipe. Dried cranberries add the perfect touch of sweetness!
Can I freeze the dough?
Yes! You can freeze the dough for up to three months. Just let it thaw in the fridge before baking.
How can I make these biscuits more festive?
Consider drizzling a simple icing made of powdered sugar and orange juice over the cooled biscuits for added sweetness and flair!
Now that you have everything you need, it’s time to head to the kitchen and bake some Cranberry Orange Shortbread Biscuits! You’ll love how easy and tasty they are. Enjoy!