Christmas Shortbread

So why is it Christmas shortbread? To me it's Christmas shortbread as, growing up, the only time you could buy shortbread was at Christmas. Mostly it came in a circle where you were supposed to break off a portion. It never worked that way, you either had a massive bit or a pile of dust. Nowadays in the UK you can buy all sorts with chocolate chips, in all shapes and sizes. In France they don't really have biscuits for Christmas in a fancy tin so I just had the perfect excuse to make my own. Cranberries are a Christmas staple, pecans are my favourite nuts and everyone, well mostly everyone, likes chocolate......This is a very basic shortbread mix so to start with cream the butter and sugar. Christmas cookies (2) Chop the cranberries and pecans and mix with the flour. Christmas shortbread Add the flour mix to the butter and sugar and combine to form a dough. You can add a small amount of milk but use sparingly or the shortbread won't melt be meltingly naughty. Christmas Shortbread (2) Make the dough into a cylinder and wrap in clingfilm. Chill for an hour.   Slice into  12 rounds and place on a  baking sheet. Press pieces of chocolate carefully into the dough.   Christmas Shortbread (3) Bake at 180 C, Gas Mark 4 for about 12 minutes. Cool on the tray for a few minutes before moving to a rack. Christmas Shortbread (5) Enjoy!  
Christmas Shortbread
Serves 12
Melting, buttery shortbread with pecans and cranberries and studded with chocolate.
Write a review
Print
Prep Time
1 hr 15 min
Cook Time
12 min
Total Time
1 hr 27 min
Prep Time
1 hr 15 min
Cook Time
12 min
Total Time
1 hr 27 min
Ingredients
  1. 50g milk chocolate, roughly chopped
  2. 40g chopped dried cranberries
  3. 40g chopped pecans
  4. 115g soft butter
  5. 175g plain flour
  6. 55g soft brown sugar
Instructions
  1. Cream the butter and sugar together.
  2. Mix flour with the cranberries and pecans.
  3. Combine all the ingredients together to make a dough, adding a little milk if necessary.
  4. Form the dough into a cylinder, wrap in clingfilm and chill for 1 hour.
  5. Carefully slice into 12 rounds and place on a baking sheet.
  6. Press pieces of chocolate into the shortbread.
  7. Bake at 180 C, Gas Mark 5 for 12 minutes.
  8. Cool for a few minutes on the trays and then transfer to a rack.
Chez Le Rêve Français http://chezlerevefrancais.com/
                       

2 thoughts on “Christmas Shortbread

  1. <3 all that cranberries and also the chocolate in this one. Aweseome and so yummy
    I would like to personally invite you and hope you will be able to participate in our first new monthly exchange: T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others! – https://cookandenjoyrecipes.wordpress.com/2016/12/01/share-and-inspire-others-december-2016-event/ .
    Hope to see there there as well. Entries due via email to cookandenjoy@shaw.ca by midnight, 10 December, Vancouver, BC time. 😉

Leave a Reply