12/21/2021
As requested: sharing the recipe for Cranberry-Rosemary Shortbread that I had up in the stories. It’s easy to make, looks beautiful & tastes perfectly indulgent.
What you need:
* 1 cup unbleached, all-purpose flour
* 1/2 cup very cold dairy-free butter, cut into chunks (I used PC Butter Alternative - Salted, it’s vegan & affordable)
* 1/3 cup raw sugar (you can use any sugar, but the raw sugar gives a sparkling effect)
* 1 teaspoon very finely chopped fresh rosemary
* 1/2 cup whole cranberries (frozen is best for cutting)
How to make it:
1. Combine the flour and butter in a large metal bowl. Use a handheld mixer on low speed (or a pastry cutter) to combine the flour and butter until it is crumbly, not smooth.
2. Next blend in the sugar and rosemary very gently with a large spatula or fork.
3. Then, take the cranberries out of the freezer and cut them into quarters. Add the chopped cranberries to the flour mixture and just gently combine to ensure they are evenly distributed throughout. You can leave a few pieces aside for the final step below.
4. Next, press the flour mixture in a round 9 inch pie plate. Gently arrange a few cranberry pieces on the top of your dough.
5. Bake at 375°F for 25 minutes or until just golden on the edges. Then, remove from the oven and cut into wedges.
Allow this to cool completely before removing the wedges from the pie plate. Eat or gift or both!
This is a very festive & unique flavour. A bit of savoury & a bit of sweet.
Enjoy!
