Christmas Shortbread
Melting, buttery shortbread with pecans and cranberries and studded with chocolate.
Ingredients
- 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
Instructions
- 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.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 194kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 21mgSodium: 71mgPotassium: 51mgFiber: 1gSugar: 9gVitamin A: 241IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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