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Cinnamon & Cranberry Shortbread

Before you jump to Cinnamon & Cranberry Shortbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

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We hope you got insight from reading it, now let's go back to cinnamon & cranberry shortbread recipe. You can cook cinnamon & cranberry shortbread using 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Cinnamon & Cranberry Shortbread:

You need 225 g of melted unsalted butter.
Provide 170 g of plain flour.
Get 110 g of self raising flour.
Provide 60 g of corn flour.
Prepare 110 g of caster sugar.
Prepare 2 teaspoons of cinnamon.
Prepare 2 handfuls of dried cranberries.
Provide 60 g of melted dark chocolate.

Instructions to make Cinnamon & Cranberry Shortbread:

Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Thoroughly mix all the dry ingredients together in a bowl..
Melt your butter and then add it to the dry ingredients. Stir it together until it forms a very soft dough-like consistency..
Press the dough into a greased baking tin measuring approx 30cms x 15cms. Bake for around 55 minutes until the shortbread is that golden colour you expect..
Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!.
Once it has cooled melt your dark chocolate and then just brush the top of each piece with a thin coating of the chocolate. Transfer each piece to the fridge to set the chocolate and then store in an airtight container. Will keep for up to 2 weeks..

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