Cranberry Orange Shortbread

If you’re looking for a festive bake that’s easy to make but still feels extra special, these Cranberry Orange Shortbread biscuits are perfect. They’re buttery, crumbly, and packed with tart cranberries and a bright hit of orange zest. Finished with a sweet white chocolate drizzle, they’re ideal for Christmas baking, afternoon tea, or as a little homemade gift. The combination of citrus and fruit with crisp shortbread is simply irresistible.

I love making these shortbread biscuits around Christmas because they’re simple to whip up, yet they look and taste like something from a boutique bakery. The cranberries add bursts of tartness that contrast beautifully with the buttery richness of the shortbread, and the white chocolate drizzle makes them feel extra festive. They also freeze really well, so I can make a batch in advance and pull them out when guests arrive.

Why You’ll Love This Recipe

• Buttery shortbread with a crisp, melt-in-the-mouth texture
• Tart cranberries and zesty orange flavour make each bite vibrant
• Easy to make, yet elegant enough for gifts or dessert tables
• White chocolate drizzle adds a festive finishing touch
• Can be made ahead and stored or frozen without losing flavour

Ingredients Breakdown

• Butter: Provides richness and the classic shortbread texture. Unsalted is best so you can control the sweetness.
• Caster Sugar: Sweetens the biscuits and gives a delicate crunch. Brown sugar could be used for a deeper flavour.
• Plain Flour: Gives structure to the biscuits while keeping them tender.
• Dried Cranberries: Add tartness and chewy texture; you could swap for chopped dried cherries or raisins.
• Orange Zest: Brightens the flavour with a fresh citrus note.
• White Chocolate: For drizzling, adds sweetness and a festive touch.

Be sure to check the recipe card for a full list of ingredients and quantities.

Step by Step Instructions

1. Prep the Baking Sheet
   Line a baking sheet with greaseproof paper and set aside.
2. Mix the Butter and Sugar
   In a stand mixer or mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the Flour
   Gradually add the plain flour and mix until combined. The dough may look crumbly but should hold together when pressed.
4. Fold in Cranberries and Orange Zest
   Add the dried cranberries and finely grated orange zest. Mix until evenly distributed.
5. Shape the Dough
   Lightly flour a work surface and roll out the dough to about 1 cm (¼ inch) thick. Use a biscuit cutter to cut rounds or festive shapes and place them on the prepared baking sheet. I cut mine into fingers.
6. Chill
   Pop the biscuits in the fridge for 20-30 minutes to firm up.
7. Bake
   Preheat the oven to 175°C / 350°F. Sprinkle a little caster sugar on top of the biscuits and bake for 15-20 minutes, until golden brown. Remove and cool on a wire rack.
8. Drizzle with White Chocolate
   Melt the white chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave. Use a spoon or piping bag to drizzle the chocolate over the cooled biscuits. Allow the chocolate to set before serving.

FAQ

Can I use fresh cranberries?
Fresh cranberries have a lot of moisture, so they may make the shortbread too soft. Dried cranberries are best.

Can I make the dough ahead of time?
Yes, you can roll and chill the dough overnight or freeze the shaped biscuits before baking.

Can I use milk or dark chocolate instead of white?
Absolutely! Milk or dark chocolate will give a different flavour but still be delicious.

Psst…see those links? They’re Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!

Cranberry Orange Shortbread

Buttery, crumbly shortbread packed with tart cranberries and bright orange zest. Finished with a festive white chocolate drizzle, perfect for gifts or afternoon tea.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:17 minutes mins

Chilling Time:30 minutes mins

Total Time:1 hour hr 7 minutes mins

Course: Dessert

Cuisine: British

Keyword: Cranberry Orange Shortbread, Cranberry White Chocolate Cookies, Easy Shortbread Recipe

Servings: 12

Equipment

• Stand Mixer or mixing bowls and hand mixer
• Weighing Scales
• Baking Paper/Greaseproof Paper
• Baking Sheet
• Cutters or sharp knife
• Wire Rack
• Rolling Pin

Ingredients

For the Cookies

• 125 grams butter softened ½ cup
• 60 grams caster sugar plus extra for dusting ½ cup
• 180 grams plain flour 1 ½ cups
• 60 grams dried cranberries ½ cup
• Zest of 1 orange

For the Drizzle

• 100 grams white chocolate melted ½ cup

Instructions

• Line a baking sheet with greaseproof paper and set aside.
• In a stand mixer or mixing bowl, cream the softened butter and sugar together until light and fluffy.
• Gradually add the plain flour and mix until combined. The dough may look crumbly but should hold together when pressed.
• Add the dried cranberries and finely grated orange zest. Mix until evenly distributed.
• Lightly flour a work surface and roll out the dough to about 1 cm (¼ inch) thick. Use a biscuit cutter to cut rounds or festive shapes and place them on the prepared baking sheet. I cut mine into rectangles.
• Pop the biscuits in the fridge for 20–30 minutes to firm up.
• Preheat the oven to 175°C / 350°F. Sprinkle a little caster sugar on top of the biscuits and bake for 15–20 minutes, until golden brown. Remove and cool on a wire rack.
• Melt the white chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave. Use a spoon or piping bag to drizzle the chocolate over the cooled biscuits. Allow the chocolate to set before serving.