Shortbread with Dried and Candied Fruits

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, room temperature
• 1/2 cup dried cranberries
• 1/2 cup candied orange peel, chopped
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a medium-sized bowl, whisk together the flour and salt and keep it aside.
3. In a separate bowl, cream the butter and sugar together, until light and fluffy.
4. Add the flour mixture to the butter mixture and mix until combined.
5. Mix in the dried cranberries and candied orange peel and combine.
6. Roll out the dough to a thickness of 1/2 inch (1.25 cm).
7. Cut into desired shapes and place them on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes, or until lightly golden.
9. Remove from the oven and let cool on the pan for 5 minutes before transferring them to a cooling rack.
10. Let the shortbread cool completely before serving.

Verdict:

This Shortbread with Dried and Candied Fruits recipe is a perfect balance of sweetness and tartness. The cranberries give a tangy taste while the candied orange peel adds sweetness to the shortbread. The texture is crumbly and buttery, and it just melts in your mouth.

Serving Suggestions:

These shortbreads are perfect for any time of the day – for breakfast, afternoon snack, or as a dessert after dinner. You can also serve it with a cup of tea or coffee. Store them in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. Enjoy!