some of the leftovers in the only way I know how, sweets. Let's bake.
Shortbread, for me, is something I can eat a whole packet of and not feel ill in any way. I'm not sure that's normal, but anything that can be made, baked and ready to eat within the hour is perfect to me.
What I Used [makes 10 generous-sized biscuits]
3oz Plain Flour
2oz Unsalted Butter [room temperature]
1oz Caster Sugar
2oz White Chocolate
1oz Dried Cranberries
I started combining my flour, butter and sugar in a mixing bowl until I achieved flakes and a consistency similar to pastry, with all ingredients fully mixed:
Pop in a preheated oven at 190 degrees C. My biscuits took 15 minutes to bake, turning the tray around half way through. After 10 minutes, check on them in short intervals to keep a closer watch. Once the biscuit edges have started to brown, take them out of the oven, off the tray and leave them to cool on a wire rack or board for at least 10 minutes.