Blueberry Craisin Shortbread

I will be the first to admit I am not the best at baking. In fact baking and desserts are where I fail the most. But with persistence and practice comes success right? Right!

So why not try something simple. Basic ingredients, basic method, maximum flavour. I thought Anzac Biscuits were a simple recipe but Shortbreads are by far the easiest thing I have baked. Butter, sugar, plain flour and cornflour form the basis of this recipe. To this you can add anything you want. White chocolate chips, pistachios, cranberries, milk chocolate chips, peanut butter. The list is endless. 

For me it was a simple choice. My current obsession is Craisins or dried cranberries. They are so tasty and a really healthy snack full of antioxidants. I use them in my shortbreads but also top breakfast oats, fruit salad and use them in my BBQ sauce to sweeten and flavours. 

So here we go. 

Makes 36

Ingredients

340g plain flour

60g cornflour

250g unsalted butter

100g caster sugar

1 cup Craisins

Start by creaming the sugar and butter until pale and creamy. Sift flours together and combine with butter mixture an then add Craisins. At this stage it should be like a breadcrumb. Start to knead the mix in the bowl until it starts to come together then turn out on to a floured board and knead for a further 5 minutes. 

Cut in to 3 even portions and roll out between 2 sheets of baking paper until it is about 1.5cm thick. Cut dough using a cookie cutter until all dough has been used. 

Bake on a lined baking tray at 160 for 30 mins or until lightly browned on the edges.

The perfect afternoon treat to go with a Cafe Latte, Mocha or Tea. Delicious

Bon Appetit from The Little Gated Kitchen