Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.
This cookie recipe cannot be easier. The mixture can be stored in the fridge (in a wrapped roll) for upto 2 weeks, and baked whenever you want fresh shortbread. These cookies are incredibly luxurious & buttery, and they just look like Christmas! Add a sifting of icing sugar when you serve them on a plate.
Note: A stand mixer will make your life easier, but good old elbow grease and a wooden spoon will also do the trick.
(makes about 48 cookies)
- 100 g Montagu dried cranberries
- 100 g Montagu blanched hazelnuts
- 250 g soft butter
- 2 cups cake flour
- 1/3 cup powdered sugar (icing sugar)
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (about 80-90 g) dark chocolate chips
- icing sugar, for sifting
- Place the cranberries and hazelnuts in a food processor, and chop coarsely (not too fine). It takes about 15-30 seconds.
- Place the chopped mixture in the bowl of a stand mixer, then add the butter, flour, sugar, salt, vanilla and chocolate chips. Mix until the dough just comes together in a ball.
- Transfer the mixture to a surface lined with plastic wrap. Roll two logs of 4-5cm diameter, then twist the ends and refrigerate until firm (about 30 minutes, but you can leave it there for longer).
- Preheat the oven to 160 C. Unroll the firmed logs, then cut into rounds slightly less than 1 cm thick. Arrange on a baking tray (leave some space because they do rise a little) and bake for 16-18 minutes or until the edges start to turn lightly golden brown (do not overbake).
- Remove from the oven – they will still feel soft at this stage, but they will harden on standing. Leave to cool completely, then store in an airtight cookie tin or jar.
Note: After you’ve cut the rounds of dough, you can still “neaten” some of the cookies by pressing the edges to get rid of unwanted chips/crumbs/lines before baking. They are quite forgiving!