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Cranberry and White Chocolate Shortbread

Admittedly, we have eaten A LOT of shortbread over the years and we own up to having our favorites. This, however, just may go to the top of the list because it’s something special indeed — a classic shortbread with the addition of tangy dried cranberries and creamy white chocolate that is luxurious and simply irresistible. The recipe is easily doubled, which we highly recommend. These will not last long at all!

Cranberry and White Chocolate Shortbread

4 oz. butter, softened and chopped into bits
4 oz. all-purpose flour (scant 1 cup)
2 oz. semolina flour (1/3 cup) [find this in the baking section or in the pasta section at the market]
2 oz. caster sugar (1/3 cup), plus more for dusting
2 oz. dried cranberries (1/2 cup)
2 oz. white chocolate chips (1/3 cup)

Mix the flour and semolina in a large bowl, add the butter and rub in with your fingers until the mixture resembles breadcrumbs. (Or, do this step in the food processor, then tip the mixture into a large bowl.) Add the sugar, cranberries, and white chocolate chips. Squeeze the mixture together to make a smooth dough.

Roll out the dough on a lightly floured surface to an 8″ circle. Lift onto a parchment-lined baking tray. Crimp the edges, prick all over with a fork and score into 8 wedges with a sharp knife. Chill for 30 minutes.

Heat the oven to 300°F and bake the shortbread for 40 minutes, or until pale golden. Score the wedges again and sprinkle with caster sugar. Allow to cool on the baking tray for 5 minutes, then carefully transfer to a wire rack to cool completely. Cut into wedges and serve.

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