Cranberry and Orange Shortbread Cookies 紅莓香橙牛油曲奇
These shortbread cookies are rich, tender, sweet and buttery, melt in your mouth. It just make you can’t resist it and can’t stop eating it. Add some cranberries and orange zest, add some fresh flavour.
This is classic and simple shortbread cookies recipe, the main ingredients are butter, flour, sugar and vanilla extract. Then you can add some more ingredients like chocolate chips, raisins, cranberries, lemon juice, orange zest…For me, I like to add some dried fruit and orange zest, give it fresh flavour and make the cookies not too heavy.
You can store the cookies up to a week, great afternoon snack with a cup of tea. Very rich and dlicious. Just be careful know when to stop eating haha.
這個是非常經典簡單的牛油曲奇Shortbread Cookies，充滿牛油香，有入口即溶的感覺，又有橙香，再加紅莓，充滿口感。超美味，做法超簡單，新手必學的手工餅乾，快試試喔！
Cream the butter and icing sugar until pale and fluffy. Then add in orange zest and vanilla extract, sift in flour, salt and baking powder, mix well.
Add in cranberries and form a dough (with whatever shape you like) Wrap with cling film and chill in fridge for an hour.
Cut the dough into half inch thick pieces, place on lined baking sheet. Pop in preheated oven at 180C for 12 to 15 minutes, until golden. Cool on wire rack.
用電動打蛋器打發牛油及糖霜， 至淡色及軟身。然後加入雲尼拿香油，橙皮，再篩入麵粉，鹽和泡打粉拌勻。最後加入紅莓乾，用手搓成麵團，然後做成長或圓形。用保鮮紙包好，放入雪櫃一小時。
拿出麵團，切成約半吋厚，放在鋪有烘焙紙的烤盤上。放入已預熱180度焗爐，焗約12至15分鐘至金黃色。放在涼架上待涼。
- 110 gram unsalted butter
- 70 gram icing sugar
- 1 tablespoon orange zest
- 60 gram cranberries
- 140 gram all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 材料：
- 無鹽牛油 -110克
- 糖霜 -70克
- 橙皮 -1湯匙
- 紅莓乾 -60克
- 中筋麵粉 -140克
- 雲尼拿香油 -1茶匙
- 泡打粉 -1/4茶匙
- 鹽 -1/4茶匙
- Preheat oven to 180 C.
- Cream the butter and icing sugar until pale and fluffy.
- Add in orange zest and va
- nilla extract, sift in flour, salt and baking powder, mix well.
- Add in cranberries and form a dough (with whatever shape you like) Wrap with cling film and chill in fridge for an hour.
- Cut the dough into half inch thick pieces, place on lined baking sheet. Pop in preheated oven at 180C for 12 to 15 minutes, until golden. Cool on wire rack.
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