Festive Cranberry and Orange Shortbread
The wonderful Catherine Durran whipped up these tasty cranberry and orange shortbread cookies using our Benecol® buttery taste spread.
Note: with a batch of six cookies, each cookie contains 1.65g of plant stanols. Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. The beneficial effect has been shown with a daily intake of 1.5-3.0g plant stanols, as part of a healthy diet and lifestyle.
Makes 6 Cookies
Preparation time
30 minutes Ingredients
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150g
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200gFlour
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100gCaster sugar
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2oranges - zest only
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50gdried cranberries
Method
- Preheat oven to 180°c/350°c/gas 4.
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Combine the flour and sugar.
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Add the Benecol buttery spread and mix until it resembles breadcrumbs.
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Add the Orange zest and dried cranberries.
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Add a slash of water and using the back of a wooden spoon, press the mixture together until a smooth dough is formed.
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Place onto a floured surface and form a ball.
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Roll the dough out and use a cookie cutter to make the cookie shape.
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Place onto a lined baking tray.
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Bake for 10 minutes.
Products used in this recipe
