Thursday 28 November 2013

Orange and cranberry cookies

Makes approx. 15


  • 112g/4oz unsalted butter, softened
  • 70g/ 2 1/2oz caster sugar
  • 1 egg yolk, lightly beaten
  • finely grated zest of 1 orange
  • 140g/5oz plain flour
  • pinch of salt
  • 75g/ 2 2/2oz dried cranberries
  • Beat the butter and sugar together in a large mixing bowl until light and fluffy.
  • Beat in the egg yolk and zest.
  • Sift the flour and salt in to the mixture and stir until beginning to come together. 
  • Add the cranberries and continue to mix until just combined.
  • Lightly knead the dough to bring it together, wrap it in cling film and chill for 30 - 60 mins.
  • Pre-heat the oven to 190C/375F/gas mark 5 and line a large baking sheet with baking paper.
  • Unwrap the dough and roll out on a lightly floured surface until about 5mm thick. 
  • Cut out rounds with a 6cm cookie cutter and place on the prepared baking sheet, allowing space for them to spread.
  • Bake in the oven for 10-15 minutes until golden brown. 
  • Leave to cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool completely. 

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