Dried Cranberry Shortbread

Dried Cranberry Shortbread

60z (170g) Plain Flour

4oz (110g) Butter

4 1/2oz (130g) Sugar

4 Egg Yolks

3oz (85g) Dried Cranberries

1. Pre-heat the oven to 180C/360F (160C/320F for a fan oven)
2. Mix the flour and sugar together, then rub in the butter
3. Stir in the egg yolks , to form a smooth, even consistency, then add the cranberries
4. Form the dough into a fat sausage, about 2 or 3 inches thick, then wrap in greaseproof paper, and leave in the fridge for 20 minutes
5. Line a baking tray with some greaseproof paper
6. Slice the roll into biscuits, and place on the tray with room around each biscuit and bake for 15 to 20 minutes

Try using other dried fruit, such as chopped dried apricots

“Poetry is the achievement of the synthesis of hyacinths and biscuits”