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Christmas Shortbread

Amanda Wren-Grimwood
Melting, buttery shortbread with pecans and cranberries and studded with chocolate.
5 from 1 vote
Prep Time 1 hr 15 mins
Cook Time 12 mins
Total Time 1 hr 27 mins
Servings 12


  • 50 g milk chocolate roughly chopped
  • 40 g chopped dried cranberries
  • 40 g chopped pecans
  • 115 g soft butter
  • 175 g plain flour
  • 55 g soft brown sugar


  • Cream the butter and sugar together.
  • Mix flour with the cranberries and pecans.
  • 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.
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