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!
- Grease a medium-sized baking tray with some butter and set aside.
- 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.
- Chop the dried cranberries up into small chunks. Add the cranberries, white chocolate chips, and the caster sugar into the breadcrumb mix.
- Mix all the ingredients together using your hands and bring the mixture together forming a dough.
- 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.
- Place the rolled out dough onto the prepared baking tray and score wedges onto the top of the dough.
- 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.
- Place the dough into the oven and bake for 40 minutes or until pale golden.
- Once the shortbread is baked, score the cut lines on top again and dust caster sugar over the whole shortbread.
- After the shortbread has cooled slightly, lift it off of the baking tray and onto a board and cut into wedges.