Cranberry and White Chocolate Shortbread

This week it’s another recipe by Mary Berry that I’ve been wanting to try out for a little while! This shortbread is the perfect afternoon treat to go alongside a cup of tea!

What you’ll need:

• 100g plain flour
• 50g semolina
• 100g unsalted butter
• 50g caster sugar
• 50g dried cranberries
• 50g white chocolate chips

Let’s get started!

1. Grease a medium-sized baking tray with some butter and set aside.
2. In a large bowl mix together the plain flour and semolina. Add in the butter and rub the mixture together until it resembles breadcrumbs. I used a dairy free alternative in place of butter and it created a slightly softer texture once baked.
3. Chop the dried cranberries up into small chunks. Add the cranberries, white chocolate chips, and the caster sugar into the breadcrumb mix.
4. Mix all the ingredients together using your hands and bring the mixture together forming a dough.
5. On a floured surface, roll out the dough until it’s about the thickness of a pound coin. I rolled mine out into a circle so I could get wedges of shortbread but you can choose whatever shape you like. Crimp the edges of the dough using your fingers and prick the dough all over using a fork.
6. Place the rolled out dough onto the prepared baking tray and score wedges onto the top of the dough.
7. Chill the tray with the shortbread dough on, in the fridge for 30 minutes. Whilst the dough is chilling, preheat the oven to 150°C/130°C Fan.
8. Place the dough into the oven and bake for 40 minutes or until pale golden.
9. Once the shortbread is baked, score the cut lines on top again and dust caster sugar over the whole shortbread.
10. After the shortbread has cooled slightly, lift it off of the baking tray and onto a board and cut into wedges.

I hope you enjoy making this recipe! If you have a go don’t forget to share your makes with us on Instagram @aboxofbuttons or on Twitter @aBoxofButtons! See you next time!