Espresso and cranberry shortbread
This is a gorgeous, gluten-free snack to have any time of the day. I love the way shortbread just melts in the mouth!
- 200 g butter, very soft
- 1 cup (about 110g) icing sugar
- 1 tsp vanilla essence
- 2 tsp fine-ground espresso
- pinch salt
- 1 1/2 cups gluten-free flour
- 3 tbsp (heaped tbsp) cornflour
- 1/2 cup dried cranberries, chopped
- Preheat oven to 160°C.
- In the bowl of a food processor, beat the butter and icing sugar until the mixture is very smooth.
- Add the vanilla, espresso and salt, then pulse to combine.
- Add the flours, pulsing only until it disappears into the dough (don’t overwork the dough once the flour is incorporated).
- Put mixture into a bowl and work in the cranberries, either with your hands or a sturdy rubber spatula.
- Transfer the soft, sticky dough to a sheet of baking paper dusted with flour.
- Lightly dust the top of the dough, patting down slightly, and cover with another sheet of baking paper.
- Using a light touch and short, quick strokes, roll out the dough with a rolling pin, turning occasionally to achieve a square or rectangle about 1cm thick.
- Remove the top piece of baking paper and refrigerate the dough for 10-15 minutes if it feels too delicate to handle.
- Transfer the dough on the baking paper to a baking tray. Cut into 15-20 squares, easing each square away from the other so there are some gaps between each.
- Prick the tops with a fork, gently pushing the tines through until they hit the baking paper.
- Bake in the middle of the oven for 20-25 minutes. The shortbread will still be pale but not doughy and it may have coloured a bit around the edges. Transfer to a rack to cool.