Shortbread with flaked almonds and cranberries
<p>These are the most foolproof and adaptable shortbread cookies you'll ever hope to make. You can add whatever dried fruit, nuts or seeds you fancy and make them in any shape.</p>
<p><strong><span style="text-decoration: underline;">Makes:</span> </strong>20 cookies</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>200g butter, softened</li>
<li>100g icing sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>200g plain flour</li>
<li>100g cornflour</li>
<li>Generous pinch sea salt</li>
<li>Zest of one lemon</li>
<li>60g flaked almonds</li>
<li>100g cranberries</li>
<li>Icing sugar for dusting (optional</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>In electric mixer bowl, cream the butter, icing sugar and vanilla until light and fluffy. </li>
<li>Add the flour, cornflour and salt in two lots, followed by the lemon zest, flaked almonds and cranberries, and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.</li>
<li>Lay a length of plastic wrap on the bench, and place the cookie dough on top.</li>
<li>Place another length of plastic wrap over the dough (this is to stop it sticking to either the bench or the rolling pin), and using a rolling pin, roll it out until 5mm thick between the two pieces of wrap.</li>
<li>Try to form a square or rectangle shape.</li>
<li>Place the flat sheet of cookie dough on to a baking tray and refrigerate for at least 30 minutes. Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.</li>
<li>Unwrap the chilled dough and place on a chopping board.</li>
<li>Using a sharp knife cut it into 5cm squares, and place each one on the lined tray.</li>
<li>Bake for approximately 15 minutes – or until lightly golden.</li>
<li>Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack. Dust with icing sugar if desired.</li>
<li>Store in a cool, dry place in an airtight container or cookie jar for up to a week.</li>
</ol>
<p>Don’t you just love shortbread? What’s your favourite way to enjoy it? Let us know in the comments.</p>
<p><em>Written by Jorden Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/"><span style="text-decoration: underline;"><em><strong>Shortbread</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/"><span style="text-decoration: underline;"><em><strong>Classic shortbread cookies</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/"><span style="text-decoration: underline;"><em><strong>Lemon, poppy and thyme gluten-free cake with ricotta</strong></em></span></a></p>
