Jazz up a basic shortbread recipe by adding brandy-soaked dried cranberries and finishing by dipping them into white chocolate and garnishing with sprinkles.

Ingredients

• 3/4 - 1 cup dried cranberries
• 1 tablespoon brandy
• 250 grams butter, at room temperature
• 125 grams caster sugar
• 375 grams flour
• 250 grams white chocolate
• 1-2 tablespoons coconut oil or Kremelta
• sprinkles of your choice

Method

1. Preheat the oven to 180 degrees Celsius and set the oven rack in the middle of the oven. Line a baking tray(s) with baking paper.
2. Put the dried cranberries and brandy into a small dish and cover with plastic wrap. Microwave om high power for 1 minute. Allow to cool completely.
3. Beat the butter and sugar together until the mixture is light and fluffy. Add the flour and mix on a low speed until the mixture forms moist pieces of dough. Add the dried cranberries and mix in.
4. Turn the mixture out and use your warm hands to bring the dough together and knead into a smooth ball of dough. Roll out on a floured bench to about 3-5 mm thickness. Cut into rounds, heart or tree shapes and place on the prepared trays. Mark each biscuit three times with the tines of a fork.
5. Bake in the preheated oven for 12-15 minutes or until golden. Cool on a cake rack. Store in an airtight container.

Coating with Chocolate

1. Chop the white chocolate into small pieces and put in a microwave-proof bowl with the coconut oil or Kremelta. Microwave on high power for about 30 seconds to one minute or until the chocolate has softened. Stir until smooth. White chocolate can burn easily so do not over heat.
2. Dip the shortbreads into the melted chocolate or use a small spoon to coat each shortbread with chocolate. Decorate with sprinkles and place on a bench or rack and leave until the chocolate has set. Keep in an airtight container.

Cooks Tips

I like to make shortbread with unsalted butter as I feel you can really taste the butter, especially a few days after making. Also, I like to replace 50 grams of the flour with rice flour which adds a delicious crunchy texture. If you do not wish to take the time to marinate the cranberries in the brandy, just use the dried cranberries as they are.