Cranberry EVOO Shortbread
- Preparation: 15 (+30 min refrigeration)min
- Cooking Time: 12-15min
- Serves: 20-30
– 150ml Leccino EVOO
– 55g Icing Sugar
– 1 tablespoon Vanilla Extract
– 225g Plain Flour
– 15g Cornflour
– 100g finely chopped dried Cranberries
Step 1. Preheat oven to 150°C Fan forced. Line 2 baking trays with parchment paper.
Step 2. In a stand mixer fitted with paddle attachment, whisk the EVOO, sugar and vanilla extract together until creamy (5-8 minutes).
Step 4. Roll the mixture between two sheets of parchment (3mm thick). Refrigerate until firm (30 minutes).
Step 5. Using a shaped cookie cutter, cut out shaped shortbread from the dough. Transfer shortbread to baking tray.
Step 6. Bake the shortbread for 12-15 minutes until set and golden. Rotating mid baking for even browning . (Repeat step 5 and 6 for the remaining dough).
The biscuits hold together without being too crumbly. Scrumptious with afternoon tea.