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An early morning rise today… The dog is the reason I got up early actually as she stole my bed. I got up and realised how quiet the dog was, went to investigate and found her all layed out and cuddled up to the pregnancy pillow…. I realised I wasn’t going to win! So in an effort to keep the blogging momentum going I decided to go downstairs early, have a yummy morning decaf latte and sit in front of the lap top and tap away…

I don’t know if anyone remembers but during the summer, the dog borrowed and ate the tin opener. Well yesterday she took the potato peeler. We are fast needing to replace all kitchen equipment due to either the dogs appetite for sharp metallic objects or general wear and tear. I admit that most of my utensils and kitchen stuff is probably quite old and worn as I am sure I must have taken most things from my mother’s house when I moved out donkeys years ago (she had doubles of everything, don’t worry). So before our little bambino arrives, I think I should make a list and replace a few things, I think a trip to ‘Homestore’ is on the cards. Is it strange that I get excited at the prospect of new wooden spoons?

Ok enough rambling… With the chocolate cake in the freezer, I need something to munch on. I’m thinking biscuits! Yummy buttery biscuits with a hint of cranberry sweetness….

Normally each year I give some homemade gifts out for christmas. This is the usual sort of thing I make, wrap up and give. I’m not sure if it will happen this year but in an effort to try and to also pass this tradition on, I came up with a shortbread like cranberry biscuit that can be dished out to any guests or friends as a party treat or token gift.

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CRANBERRY SHORTBREAD BISCUITS

These aren’t exactly shortbread but they are close. The recipe makes about 40 biscuits, some for you and some for friends. I did try freezing these but they lose their crisp and crumble after de-frosting. Still tasted good though.

  • 240 g unsalted butter, at room temperature
  • 120 g caster sugar
  • 360 g plain flour, extra for dusting
  • 1 tsp vanilla extract
  • handful dried cranberries

THE HOW

Pre heat the oven to 180 c/160 c fan oven. Line 2 baking sheets with parchment.

Cream the butter to soften. Then add the sugar and cream together, add the vanilla and mix. Sift in the flour a little at a time and fold into the mixture before adding more flour.

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Once this is done , the mixture will resemble a crumb like texture. Roughly chop the cranberries and add to the crumb mixture. With your hands form into a ball, wrap with film and place in the fridge for about 20 minutes.

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Once chilled, roll out to a thickness of about 3-4 mm. Then cut away to your heart’s content with a cookie cutter. You can use any size cutter you like but I prefer the smaller sized 1 1/2 inch cutter (which yields about 40 cookies).

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Place cookies on the baking sheets (you don’t have to leave too much space between them as they don’t spread) and bake for 20 minutes or until just browning. Cool and then devour!

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