January 6th 2022
Did you know that January 6th is #NationalShortbreadDay? I didn’t until I got a My Legoman Mostly Foodie Days of Calendar for my kitchen wall. Or rather, its framed but still on the floor in my office until I can move pictures around in my kitchen and have the space to put it up!
I also noticed that Shortbread was one of the bakes on the #100bakeschallenge so this was bake number two scratched off the poster. If you’re wondering what I am on about, I got a Christmas present from my friend which is a fabulous poster made by Crumbs by Collette linked to a baking challenge. You post your results on social media using the hashtag #100bakeschallenge. I have seen that some people are giving themselves a year to do it in. I think that is achievable but quite a lot of my bakes are repetitive depending on my customer’s needs, my own time and my family’s personal preferences.
Shortbread has always been one of my favourite bakes to make as well as to eat! I love how you can turn four basic ingredients into something just utterly sublime. Then if you don’t like it plain, you can add extras to make it even more delicious. I bake lots of shortbread to send to customers and also for friends. It’s a shame that this day falls in January in a way, as shortbread does get made a lot in my kitchen for Christmas. It’s ideal for presents and for bringing out when you have visitors if they don’t like mince pies.
I absolutely love the cranberry and white chocolate combination and you name it, I have used it in other bakes where I can. It’s my brother’s favourite cookie flavour and he gets a vegan version every time I see him. I had to test it out in shortbread and oh my it looked lovely. I made extra to take to work as well.
CRANBERRY AND WHITE CHOCOLATE SHORTBREAD
Serves 12-16 depending on how big you like your pieces.
- 250g unsalted butter (at room temperature)
- 125g caster sugar (plus extra for sprinkling)
- 250g plain flour
- 125g cornflour
- 50g white chocolate chips (I use Callebaut)
- 100g dried cranberries
Grease and line a 23cm/ 9″ square baking tin while you make the shortbread dough.
I make my shortbread dough in my KitchenAid as it stops me from handling the dough so much.
Cream the butter and sugar together in the mixer until it becomes light and fluffy.
Add the plain flour and cornflour to the mixture and bring it all together to form a ball of dough. Then fold through the white chocolate chips and cranberries.
Press the shortbread dough into the prepared tin ensuring that it is evenly spread and into all four corners of the tin. Prick the dough with a fork.
Bake in the oven for around 40 minutes. The shortbread should be lightly golden. After about 10 minutes, cut the shortbread up into however many pieces you would like and let it cool down on a wire rack. When completely cool, remove from the tin and sprinkle with extra caster sugar. Although I forgot to do this on this occasion as I was trying to do about ten things at once, this is what I usually do!
If you bake this recipe, do let me know how you get on with it. Do you use other ingredients in your shortbread or add extra flavours?
Love Sam xx