These soft, buttery Cranberry White Chocolate Shortbread Biscuits are so easy to make. They use just 5 ingredients and are ready in under 30 minutes (plus chill time), making them an ideal snack or accompaniment to a cup of tea (because that’s how we roll!).
Shortbread is a firm favourite in our house, so adding a festive twist with the addition of cranberries and a drizzle of white chocolate is an extra treat. These would be a perfect recipe to bake as a gift for a neighbour, or for that Santa plate on Christmas Eve – I know he loves this recipe.
Using dried cranberries means you still get the crumbly, buttery texture of shortbread without the softness of the cranberries. Here’s the recipe for these easy cranberry white chocolate shortbread biscuits.
Easy Cranberry White Chocolate Shortbread Biscuits
- Baking Sheet
- Greaseproof Paper
- Cookie Cutters of Your Choice
- Small Nozzle
For the Cookies
- 125 grams butter softened
- 60 grams caster sugar plus extra for dusting
- 180 grams plain flour
- 60 grams dried cranberries
For the Drizzle
- 100 grams white chocolate melted
- Line a baking sheet with greaseproof paper and put to one side for now.
- In a stand mixer or mixing bowl, add the butter and sugar. Mix together until light, fluffy and smooth.
- Add the flour and combine to get a smooth paste. It may look a little crumbly, but it will hold together. Add the cranberries.
- Lightly flour a work surface and roll out your dough to approximately 1cm (1/2 an inch) thick.
- Using a cutter, cut into 10-12 rounds and place on the baking sheet. You'll probably end up with one biscuit made up of the leftovers from the rest – this is my favourite as it's always the first to get eaten!
- Put the biscuits in the fridge for 20-30 minutes to firm up. Preheat the oven to 350 ºF or 175 ºC.
- Sprinkle some caster sugar on the top, and then pop in the oven for 15-20 minutes or until golden brown on the top.
- When they're ready, remove the biscuits from the oven and let them cool on a wire rack.
- While the shortbread biscuits are cooling, melt some white chocolate in a small bowl over a pan of hot water (or using a microwave).
- Either using a spoon to drizzle, or a piping bag with small nozzle fitted, drizzle the melted white chocolate over the shortbread biscuits. Make yourself a cup of tea and enjoy!
These easy cranberry and white chocolate shortbread biscuits are a great recipe to bake with kids, and they’ll love these biscuits as a snack. For more cookies to bake with kids, why not try these delicious chocolate cookies with white chocolate chips?
Shortbread is a really versatile base for a biscuit – add chocolate chips, peanuts and a milk chocolate drizzle, lavender and honey – there are so many flavour combinations!
Use a dark chocolate drizzle instead of white chocolate.
You might like to try these Honey Lavender Shortbread Cookies or Simple Shortbread Cookies.
Can I use fresh cranberries?
I’d advise against using fresh cranberries in this recipe. You don’t want to add too much moisture to the dough mixture, and using fresh cranberries might mean you end up with softer, more gooey biscuits. Using dried cranberries adds just the right amount of tartness to balance the sweet white chocolate.
What’s the best white chocolate to use?
I used a bar of chocolate from our local Lidl supermarket that costs like 30p – it’s great! You could use white chocolate chips, or even more expensive luxury white chocolate like Callebaut, but I find the supermarket chocolate works really well.
Why is the shortbread dough crumbly?
It’s because it’s short – there’s not very much moisture in these biscuits until they bake. As they bake, the butter will add the moisture and create that soft, buttery flavour shortbread is known for. If you are struggling to form a dough, add a couple of drops of water to bring it all together so you can roll it out.