Description
A buttery, crumbly shortbread infused with zesty orange and studded with tart dried cranberries, finished with a delicate drizzle of white chocolate.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, chopped
- 4 ounces white chocolate, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the orange zest.
- Gradually add the flour and salt, mixing until just combined. Fold in the dried cranberries.
- Press the dough evenly into the prepared pan. Prick the surface with a fork.
- Bake for 30-35 minutes, or until the edges are lightly golden. Let cool completely in the pan.
- Drizzle the melted white chocolate over the cooled shortbread. Allow the chocolate to set before cutting into squares.
Notes
You can customize the seasonings to taste.