We’ve rolled our biscuits in demerara sugar for extra crunch. Serve with a cuppa or wrap up in cellophane bags and give as gifts.
Yields: 36 servings
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
Allergens: milk (butter), gluten (flour)
For the shortbread:
- 200g unsalted butter, softened
- 40g icing sugar, sifted
- 50g rice flour
- 250g plain flour
- 1 tsp vanilla extract
- 40g dried cranberries, finely chopped
- Finely grated zest of 2 oranges, plus 1 tbsp orange juice
To finish:
Essential Kit
You will need 2 baking sheets and baking parchment.
Method
- For the shortbread, in a medium bowl, using a handheld electric whisk, beat all the ingredients until combined. Scrape on to a work surface and roll into a log about 24cm long and 6cm wide, with flat ends. Wrap and chill for at least 1½ hours (up to 24 hours), until the dough is firm.
- Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. Sprinkle the demerara sugar on to a small baking tray or large plate.
- Unwrap the shortbread and roll the outside in the demerara sugar to coat. Slice the log into 5-7.5mm rounds. Transfer to the lined sheets, spacing slightly apart, and bake for 25 mins, or until lightly golden.
- Allow to cool on sheets for 5 mins, then transfer to a wire rack to cool completely before serving.
