Quick Orange and Cranberry Shortbread


Butter                           250g
BK Biscuit Mix              500g
LorAnn Tangerine Oil   1/2 tsp
Dried Cranberry, cut     50g

Quick Orange and Cranberry Shortbread


1.Preheat oven. Blend softened butter together with biscuit mix at slow speed. Add in Tangerine Oil and mix till just combined. Do not overmix.

2.Fold in chopped cranberries.

3.Place cling film in the cookie shaper and place dough in the shaper. Press firmly, wrap with cling film, remove from shaper and chill in the freezer for at least an hour.

4.Remove from freezer, rest for a minute before cutting the dough with a sharp knife. 

3.Bake at 175 °C for about 15-20 minutes. 

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