Simple Way to Prepare Speedy Cinnamon & Cranberry Shortbread

Cinnamon & Cranberry Shortbread Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Cinnamon is a desktop environment which combines a traditional desktop layout with modern graphical effects. The underlying technology was forked from the GNOME desktop.

Here is the best “Cinnamon & Cranberry Shortbread” recipe we have found so far. This is gonna really delicious.

Ingredients of Cinnamon & Cranberry Shortbread

1. Make ready 225 g of melted unsalted butter.
2. Prepare 170 g of plain flour.
3. You need 110 g of self raising flour.
4. Prepare 60 g of corn flour.
5. You need 110 g of caster sugar.
6. Make ready 2 teaspoons of cinnamon.
7. It’s 2 handfuls of dried cranberries.
8. It’s 60 g of melted dark chocolate.

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Cinnamon & Cranberry Shortbread step by step

1. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Thoroughly mix all the dry ingredients together in a bowl..
2. Melt your butter and then add it to the dry ingredients. Stir it together until it forms a very soft dough-like consistency..
3. Press the dough into a greased baking tin measuring approx 30cms x 15cms. Bake for around 55 minutes until the shortbread is that golden colour you expect..
4. Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!.
5. Once it has cooled melt your dark chocolate and then just brush the top of each piece with a thin coating of the chocolate. Transfer each piece to the fridge to set the chocolate and then store in an airtight container. Will keep for up to 2 weeks..

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