Cranberry shortbread stars
These biscuits have a festive feel to them with the gentle hint of mixed spice
Cranberry shortbread stars
Ingredients
- 200 g unsalted butter, softened
- 75 g icing sugar
- 225 g plain flour
- 1 tsp ground cinnamon
- 1 egg yolk
- 2 tbsp milk
- 100 g dried cranberries
Instructions
- Preheat the oven to 160°c/Gas 3. Line 2 baking trays with greaseproof paper and set aside.
- Beat together the butter in a bowl with the sifted icing sugar until the mixture is smooth.
- Add the flour and cinnamon and flour, rub together using your fingers.
- Stir in the egg yolk and milk, add the cranberries. Shape into a ball and chill for 30 mins.
- Roll out the dough on a lightly floured surface to a thickness of about ½". Cut out the shortbreads using a small star shaped biscuit cutter. Reshape any remaining dough into a ball and repeat until all the dough is used up.
- Place the biscuits onto the baking trays and bake in the oven for 10-12 mins, until they are beginning to brown.
- Leave to cool on a wire rack and store in an airtight tin.