Cranberry shortbread stars

Name: Cranberry shortbread stars
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 25
Ingredients: 110 g unsalted butter, softened; 60 g Billingtons Golden Caster Sugar; 1 unwaxed lemon, zest; 170 g plain flour; ¼ tsp fine salt; 35 g dried cranberries, chopped

These pretty shortbread biscuits make for perfecting gifting at Christmas. Or simply a festive treat for yourself, delicious served with a cup of tea.

0 out of 5 stars(0) Rate this recipe

Makes25
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

110g unsalted butter, softened
60g Billingtons Golden Caster Sugar
1 unwaxed lemon, zest
170g plain flour
¼ tsp fine salt
35g dried cranberries, chopped

To decorate

70g icing sugar, sifted
1 tbsp whole milk (or lemon juice or water if preferred)

Using electric beaters, beat the butter and sugar in a mixing bowl for 2 minutes until light and fluffy. Beat in the lemon zest. Sift in the flour and salt and use a wooden spoon or spatula to bring together to a shaggy dough. Tip in the cranberries and work in until evenly distributed. Bring the dough together in your hands, pat out to a circle about 1cm thick, then wrap in clingfilm. Chill for 30 minutes.
Preheat the oven to 170C, gas mark 3. Remove the dough from the fridge and place between 2 large sheets of parchment. Roll out to about 0.3cm thick. Remove the top layer of parchment and place on a large baking sheet. Stamp out biscuits using star-shaped cutters, then transfer to the lined baking tray. (You may need to bake the biscuits in batches, re-rolling any scraps and chilling the dough if it becomes too soft at any point.)
Bake for 10-14 minutes (depending on their size) until just very light golden, then transfer to a wire rack to cool completely. For the icing, combine the icing sugar and milk (or lemon juice or water) until you have a thick smooth icing. Transfer to a small piping bag and use to decorate the stars. Edible silver or gold balls look festive, too.