Cranberry and Coconut Shortbread

Ingredients
300g plain flour
250g chilled unsalted butter, chopped
100g caster sugar
150g dessicated coconut
150g dried unsweetened cranberries

Method
Preheat the oven to 180degrees and line a baking tray with wax paper.
In a food processor add cranberries and blitz to chop small.
Add the flour, butter, sugar and coconut. Pulse just until a dough ball forms.
Tip onto a clean surface and bring it together. Try to touch it only as much as you need to bring it together. If you over work it, the dough will make tough biscuits.
Place in fridge for 30 minutes to rest.
Roll out and use a cookie cutter until all the dough is used. It is best not to re roll more than twice for best results.
Place on the prepared tray leave a gap to allow for the cookies to expand a little,, and bake for 25 to 30 minutes oven depending.
Cool on a rack.

Chocolate and Fudge Shortbread

Same as above for ingredients and baking but replace the cranberries/coconut with 150g choc chips and 100g fudge pieces.

Leave more space in between these cookies as they will spread more than the cranberrie/coconut ones.

Notes
If you prefer bigger chunks in the cookies then don’t blitz them just roughly chop instead.

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