Thermomix Cranberry Shortbread

A simple 4 ingredient Thermomix Cranberry Shortbread recipe made using plain flour, icing sugar, butter and dried cranberries.

Course Biscuits and Cookies

Cuisine Western

Prep Time 10

Cook Time 12

Chilling Time 30

Total Time 52

Servings cookies

Calories 119kcal

Cost $5

Place the icing sugar into the Thermomix bowl and sift for 10 seconds, Speed 6.
Add the chopped butter and plain flour and mix for 10 seconds.
Add the dried cranberries.
Knead the dough for 1 minute using the kneading/Interval/dough function.
Shape the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven to 160 degrees celsius (fan forced). Line 2-3 flat baking trays with baking paper and set aside.
On a lightly floured board, roll the dough out to .5-1cm thick.
Cut into shapes and place onto the prepared trays.
Cook for 12 minutes or until just lightly golden.
Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

RECIPE NOTES & TIPS

use cold chopped butter straight from the fridge
you can use pure icing sugar or icing sugar mixture
dried cranberries are also called craisins
ensure that you chill the dough for 30 minutes before rolling out and baking. This allows the butter to resolidify and helps the shortbread to hold it's shape when baked.
you can cut the shortbread into any shapes you like
try adding finely grated orange zest or chopped pistachios for a yummy twist
store the Thermomix cranberry shortbread in an airtight container at room temperature for up to 1 week.
alternatively, you can freeze the unbaked dough or the baked cookies for up to 1 month.