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Christmas Shortbread

Cranberry and orange Christmas Shortbread dipped in white chocolate. Quick and easy to make.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Teatime
Cuisine: British
Keyword: Christmas, shortbread, teatime
Servings: 20
Author: [email protected] Cooks


For the Christmas Shortbread:

  • 200 g cold butter
  • 125 g  icing sugar
  • 300 g plain/all-purpose flour
  • Pinch of salt
  • 1-2 teaspoons orange extract (5-10ml)
  • 50 g dried cranberries finely chopped
  • 1 orange, zested

For the optional decoration:

  • 150 g white chocolate
  • Edible sprinkles or decorations



  • Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
  • Line a 20cm square tin with baking parchment or magic liner
  • Roughly chop the cranberries (they will get chopped more later).

For the Christmas Shortbread:

  • In a food processor,  blitz the butter, sugar, flour and pinch of salt until the mixture begins to clump together. The mixture won't be a solid lump
  • Add the orange extract and zest, and cranberries and pulse to combine
  • Press mixture into the prepared tin and level (using your hands or the back of a spoon is easiest). You need to push quite hard to firm up the dough
  • Prick dough well with a fork
  • Bake the shortbread for 45-50min or until  nicely golden.
  • While it’s still warm, cut the shortbread in half across the middle. Then cut each half into 10-12 fingers about 1.5-2cm (3/4 inch) wide
  • Cool completely in the tin.

For the decoration (optional):

  • Arrange the biscuits on a wire cooling rack set over a tray
  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water or in 30-second bursts in the microwave.
    For step-by-step instructions see How to Melt Chocolate
  • Using a spoon, pour chocolate onto one end of each shortbread finger and gently spread with a knife. Decorate and leave to set for about an hour, or chill for about 20 minutes
  • Store in an airtight tin in a cool place, or in a sealed box in the fridge for up to a week.