Desserts Europeon

Dried Cranberries & White Chocolate Shortbreads

Shortbread is a classic Scottish baked treat that has become popular worldwide. It is known for its rich, buttery flavor and crumbly texture.

The traditional shortbread recipe is quite simple, typically consisting of three main ingredients: butter, sugar, and flour.

For making this shortbread, I’ve added dried cranberries & white chocolate.

Shortbread is often enjoyed on its own, but it can also be used as a base for various desserts like tarts, bars, or even as a crust for cheesecakes. It’s a versatile and delightful treat that’s perfect for any occasion.

Recipe Courtesy: Joy of Baking

Dried Cranberries & White Chocolate Shortbreads
Prep time
Cook time
Total time
Recipe type: Dessert
  • Butter, softened- ½ cup
  • Sugar- ¼ cup
  • Vanilla extract- 1 tsp
  • All-purpose flour- 1 cup
  • Salt- ¼ tsp
  • Dried cranberries- ¼ cup (or add raisins)
  • White chocolate- ¼ cup
  1. Preheat the oven to 325 F or 165 C.
  2. Use a 9-inch tart pan with removable bottom or use small individual tart pans.
  3. Spread the pan with melted butter.
  4. Use slightly softened & unsalted butter.
  5. To a bowl, add the butter & sugar.
  6. Using a hand mixer, beat well for 3 minutes.
  7. If using a stand mixer use the paddle attachment for mixing the butter & sugar.
  8. Add the vanilla extract, beat well.
  9. In a bowl, combine flour with salt.
  10. Add the flour to the butter-sugar mixture.
  11. At low speed, beat for a few minutes.
  12. The mixture will have a crumbled texture. It wouldn't turn into a dough-like consistency.
  13. Add the dried cranberries & white chocolate, combine well using a spatula.
  14. You can replace dried cranberries with raisins.
  15. If using a 9-inch tart pan, add the mixture to the pan & press firmly onto the pan.
  16. If using small individual tart pans, add 2 to 3 tablespoons of the mixture to the pan & press onto the pan.
  17. If you don't have a tart pan, you can make the shortbread in a cupcake liner.
  18. Using a fork prick the surface of the shortbread.
  19. Place the pan in the preheated oven.
  20. Bake for 35 minutes till the shortbread turns golden brown in color.
  21. Take the pan out of the oven, and let cool down for a few minutes.
  22. If it's a 9-inch shortbread, cut into wedges & enjoy.
  23. These are rich, buttery & melt in your mouth shortbreads.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...