Cranberry shortbread with white chocolate ganache drizzle

posted  Nov 17, 2013

Classic shortbread with a holiday touch!Now, make the ganache drizzle.

    • 250 gram salted butter at room temperature
    • 125 gram granulated sugar
    • 300 gram all-purpose flour
    • 50 gram dried cranberries
    • 110 gram white chocolate chips
    • 1/4 cup heavy (35%) cream
Cook Time50 min.
Prep Time10 min.
Yields16 serv.
  1. Pre-heat oven to 300˚F.
  2. Butter and flour an 8x8” brownie tin.
  3. Using a hand-held electric beater, cream the butter and sugar until light in colour and very creamy.
  4. Add the flour, slowly, mixing well after each addition.
  5. Once all the flour is incorporated, add the cranberries.
  6. With your hands bring the mixture together until the dough stays together and the cranberries are fully incorporated.
  7. Press the dough into the brownie tin, smoothing the top and making sure dough is distributed evenly.
  8. Bake for 45-50 minutes or until golden brown around the edges.
  9. The shortbread should still feel a little spongy but fairly firm to touch.
  10. Allow to cool completely in the tin before turning out and cutting into 16 squares.
  11. Now, make the ganache drizzle.
  12. In a microwave or on the stovetop, bring the cream to a gentle boil.
  13. Pour over the chocolate chips and allow to sit for a minute or two.
  14. Using a wire whisk, slowly mix the hot cream and chocolate together until smooth.
  15. Allow to cool slightly before drizzling on the shortbread squares.
  16. Allow the ganache to set before serving.

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