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 3.  Add in the flour, cornflour and chopped cranberries until well combined.

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.  Re-rolling until all dough is used.

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.