Cranberry and Orange Shortbread

If I make something sweet it is usually going to be shortbread or big fat chewy american cookies. This is the same recipe I have used for over ten years and I love it. I regularly change the flavours in it but the base mix is always the same.❤

250g room temperature unsalted butter
2 cups plain flour
1/2 cup rice flour
3/4 cup icing sugar
200g unsweetened dried cranberries
Zest of 1 orange.

Preheat the oven to 160°C and line a baking tray with wax paper.
Using a stand or hand mixer, cream the butter and icing sugar together until it is pale and fluffy.
Add the flours and combine well.
Next add the cranberries and orange zest and mix gently, just enough to combine it all.
Place the dough in cling wrap and leave in the fridge to rest for at least 1 hour.
Sprinkle extra rice flour onto a clean surface and roll out the dough.
Use a cookie cutter of your choice and continue until all the dough is used. You will need to re roll a couple of times but try not to over handle the dough or the shortbread will become tough.
Bake for 15 to 18 minutes oven depending and leave to cool.

I always have batches of dough made up and stored in the fridge or freezer for whenever I need it. Experiment with different flavours and you will see this is a staple recipe you will keep going back to over and over.

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