This Christmas shortbread is so decadent, with huge chunks of chocolate , the crunch of pecans and the sweet tang of cranberries. It's full of Christmas flavours in every bite.
And every bite is just going to melt in your mouth - they are seriously good!
Perfect for a gift, or just as a treat for your family, these certainly won't last long.
Traditionally, the only time that we eat shortbread is at Christmas, where the shops are crammed full of tins of all butter shortbread. 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 so I have so I just had the perfect excuse to make my own.
This is a very easy recipe that you can make with the children and give as gifts too. In addition, it is so easy to add your own festive flourish.
This is a real store cupboard bake as it's just simple ingredients that you probably already have.
I've used butter, brown sugar and plain or all purpose flour for the shortbread base. Soft light brown sugar gives the best consistency.
For the festive flavours I've used milk chocolate, dried cranberries and pecan nuts.
There's nothing more to it!
Add the butter and sugar to a bowl and cream together with a wooden spoon until light and fluffy.
Chop the cranberries and pecans. I've left some pieces larger than others. I prefer a good crunch so I don't chop the pieces too small.
Add the flour, chopped cranberries and pecans to the butter and sugar and combine to form a dough.
If it seems a little stiff add can add a small amount of milk, but use sparingly or the shortbread won't be tender.
Bring the dough together into a ball and form into a cylinder about 7cm in diameter. Wrap in clingfilm and chill for an hour in the refrigerator.
Slice into 12 rounds and place on a baking sheet. Press pieces of chocolate carefully into the dough.
⏲️ Baking time
Bake at 180C/350F/Gas Mark 4 for about 12 minutes. Cool on the tray for a few minutes before moving to a rack.
You can use all sort of other nuts such as hazelnuts, walnuts, brazils of macadamias.
Dried cherries, apricots or other fruits will work well too. Why not try white chocolate or caramel pieces as well?
These biscuits will keep in an airtight container for about a week. You could also freeze the dough when it is formed as a cylinder. Defrost in the fridge, then slice and bake.
More biscuit recipes
- 50 g milk chocolate roughly chopped
- 40 g dried cranberries
- 40 g pecans
- 115 g soft butter
- 175 g plain flour
- 55 g soft brown sugar
- Cream the butter and sugar together.
- Chop the pecans and cranberries.
- Combine all the ingredients together to make a dough, adding a little milk if necessary.
- Form the dough into a cylinder, wrap in clingfilm and chill for 1 hour.
- Carefully slice into 12 rounds and place on a baking sheet.
- Press pieces of chocolate into the shortbread.
- Bake at 180 C, Gas Mark 5 for 12 minutes.
- Cool for a few minutes on the trays and then transfer to a rack.