Cranberry Orange Shortbread

Cranberry and Orange Shortbread

Cranberry and orange shortbread. Perfect as gorgeous festive gifts, wrapped in some pretty ribbon. Or just to enjoy with a brew, because they are a real treat!

Crumbly melt-in-the-mouth shortbread is one of my many weaknesses in life. And if that weren’t enough, they are just so darned EASY to put together!

Seriously. At a very basic level, shortbread is one part sugar, two parts butter and three parts plain flour. With this basic recipe, the flavour combinations are endless!

You can flavour the dough with cocoa or fruit zest (as I do here).

You can add in extras such as dried fruit (guilty!), choc chips (double guilty!) or nuts (ah, I give up!).

Or, you could really push the boat out and just enjoy them completely plain in their full but utterly simple glory.

They’re actually brilliant little creations to make with kids too, as I’ve shared with you previously making some chocolate dipped shortbread with my son. And these beauties make perfect festive gifts! We’ve made them, then popped in a pretty clear bag and tied with ribbon. Just adorable!

If you’re a fan of cosy citrus flavours in your bakes, do check out my hot cross cookies too! It may not quite be the right season for them, but my family will inhale them anytime I choose to make them!

These cranberry and orange shortbread are really quite easy to make, but just require a little patience for them to chill before you can bake them. As with most things, especially in my baking, your patience will be rewarded, that’s a promise!

Oh, and the log of dough freezes really well too! Just wrap tightly in cling film, then pop into a sealable food bag. When you’re ready to bake, just slice the log from frozen and bake! Don’t forget you will need to add an extra minute or two to baking time, if this is the case.

Easy, delicious, and convenient. What’s not to like?! 😘

Thanks for joining me today!

Happy baking x

Cranberry and Orange Shortbread

4 from 15 votes
Recipe by movers and bakers Course: SnacksCuisine: UKDifficulty: Easy


Prep time


Baking time





Delicious buttery shortbread, flavoured with cranberry and orange.


  • 80 g (½ cup + 1 tbsp) dried cranberries

  • 130 g (½ cup + 2 tbsp) caster sugar

  • 400 g (2½ cups) plain (all purpose) flour

  • 270 g (1 cup + 3 tbsp) unsalted butter, cold and cubed

  • 1 tsp vanilla extract

  • Zest of an orange, plus juice if needed

  • Extra sugar for dipping


  • First, chop your cranberries up into smaller chunks (see note). Put a couple of spoonfuls of your sugar in with the cranberries and stir through to individually coat each of your chopped cranberries. This helps them spread out evenly in your dough and not clump together.
  • Tip the rest of your sugar and flour into a large mixing bowl and stir together. Add in your cold butter and using a knife or pastry cutter, combine these ingredients until they resemble breadcrumbs. (You can do this step in a food processor too if you wish)
  • Zest your orange directly into the mixing bowl, so any of the delicious oils that are released are mixed in too. Tip in the cranberries and vanilla too and stir to disperse the new ingredients evenly.
  • If your dough isn’t quite coming together in clumps, add in a few drops of orange juice (I just used the orange I zested!) until it does. Tip the mixture out onto your work surface and squeeze until your dough comes together. Shape it into a log about 3″ diameter, pressing firmly together to make sure all your dough has compacted. Cut in half into two smaller logs, then wrap both tightly in cling film and pop in your fridge for a couple of hours. You can freeze at this stage too, see my note below.
  • When you’re ready to bake, preheat your oven to 160C/325F. Line a baking sheet with baking paper. Put the extra sugar in a small bowl and cut your shortbread into ¼” thick slices. Put your shortbread slices, one at a time, into the sugar bowl and completely coat them in a layer of sugar, then place on your prepared baking sheet. Bake for 12-15 minutes until just starting to golden on the edges and the tops look dry. They will still be soft when removed from the oven. Leave to firm on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Recipe Video


  • Chopping up the cranberries allows for more nuggets of cranberry throughout your dough, so not only great for extra pops of flavour, but lovely pops of colour too!
  • To freeze your dough, wrap it tightly in cling film, then pop in a sealable food bag. When you fancy a shortbread biscuit, just slice and bake straight from the freezer, making sure to add an extra minute or two to your baking time.

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