Lemon and cranberry shortbread
Delight in the perfect balance of tart and sweet with our Lemon and Cranberry Shortbread recipe. Featuring a buttery base, zesty lemon, and bursts of juicy cranberries, these shortbread cookies are enhanced with a blend of white wheat and rice flour for a delicate, crumbly texture. Perfect for festive occasions or an everyday treat, this easy-to-follow recipe brings a gourmet touch to your homemade baking. Try it today for a deliciously refreshing twist on classic shortbread!
- 05 Apr 2024
- Cook time 15 min
- Prep time 75 min
- 18 Servings
- 7 Ingredients
Lemon and cranberry shortbread is a delightful twist on the classic shortbread cookie, perfect for any occasion. The refreshing zest of lemon combined with the sweet-tart flavor of dried cranberries creates a burst of flavor in every bite. This recipe is easy to follow and guarantees a crisp, buttery cookie that everyone will love.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until the mixture is pale and creamy, about 2-3 minutes.
Mix in the lemon zest until combined. The zest will add a fragrant citrus aroma to your dough.
In a separate bowl, whisk together the all-purpose flour and white rice flour. Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until just combined.
Gently fold in the finely chopped almonds and dried cranberries until evenly distributed throughout the dough.
Turn the dough out onto a floured surface and knead it a few times until it comes together in a smooth ball. If the dough is too sticky, you can add a little extra flour, a tablespoon at a time, until it reaches the right consistency.
Divide the dough in half and shape each half into a log approximately 2 inches (5 cm) in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes or until firm.
Once the dough is firm, use a sharp knife to slice each log into rounds about 1/4 inch (0.5 cm) thick. Place the slices on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart to allow for slight spreading.
Bake in the preheated oven for 12-15 minutes or until the edges are just starting to turn golden brown. Keep an eye on them to ensure they don't overbake.
Remove the baking sheet from the oven and allow the shortbread to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, your Lemon and Cranberry Shortbread is ready to serve. Enjoy with a cup of tea or coffee!
Tips:
- Use room temperature butter: Ensure your butter is at room temperature before you start mixing. This helps in achieving a smooth and even dough.
- Chill the dough: After mixing the dough, let it chill in the refrigerator for at least an hour. This makes it easier to shape and cut the cookies, and also helps them hold their shape while baking.
- Finely chop the almonds: To achieve a finer texture in your shortbread, chop the almonds finely or pulse them a few times in a food processor.
- Don't overmix: Once you add the flour to the wet ingredients, mix until just combined. Overmixing can make the cookies tough instead of tender.
- Uniform size: Try to roll or pat the dough to an even thickness when shaping your cookies. This ensures even baking and a uniform texture.
Once your lemon and cranberry shortbread cookies are baked to perfection, allow them to cool on a wire rack before serving. These cookies are perfect for teatime, festive gatherings, or simply as a tasty treat to enjoy anytime. Your taste buds will appreciate the harmony of buttery goodness, bright lemon zest, and sweet cranberries in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 2.00g | 1% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.87g | 2% |
| Sugar 11g | 11% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 19% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 5mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 4.48ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 1.19ug | 1% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.24mg | 2% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 44mg | 1% |
| Selenium, Se 1.87ug | 3% |
| Sodium, Na 1.93mg | 0% |
| Zinc, Zn 0.26mg | 2% |
| Water | |
| Water 4.09g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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