Cranberry White Chocolate Shortbread
Cranberry White Chocolate Shortbread
5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Total Time 35 minutes
Servings: 12 Pieces
Discover the delightful blend of tart cranberries and sweet white chocolate in this Cranberry White Chocolate shortbread recipe. It's an easy, delicious treat that's sure to impress.

Nutrition: per serving



  • 200 g Butter Unsalted, softened
  • 100 g Sugar
  • 250 g Plain Flour
  • 50 g Cranberries Dried
  • 50 g White Chocolate
  • 1 pinch Salt


  • In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  • Gradually add the plain flour and a pinch of salt to the mixture. Mix until a crumbly dough forms.
  • Gently fold in the dried cranberries into the dough.
  • Shape the dough into a ball, then place it in the centre of a baking tray. Use your hands to press and spread out the dough evenly to fill the tray.
  • Bake in a preheated oven at 160°C (320°F) for about 20 minutes or until the edges turn golden brown.
  • Once baked, allow the shortbread to cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.
  • In the meantime, melt some white chocolate in a microwave or using a double boiler.
  • Drizzle the melted white chocolate over the cooled shortbread for an extra touch of sweetness and decoration.
  • Allow the chocolate to set before cutting the shortbread. Use a sharp knife to cut the dough into strips or squares, depending on your preference.

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