Hello lovelies,
If there’s one flavour combination that I knew would work perfectly in my shortbread bar series, it’s the one I’m sharing with you today.
Cranberry, orange and white chocolate isn’t a combination I’ve worked with loads but the times that I have… I’ve absolutely loved it!
It’s slightly tart with a sweetness running through which I just knew would pair beautifully with my vanilla shortbread and I can say with heart, I weren’t wrong. Damn, does it create the most amazing festive sweet treat which I can guarantee will be a hit with your loved ones this Christmas.
Now I know you’ll be sick to death of me going on about how each of my shortbread bars I’ve created this year is my new favourite but I’m going to say it again – todays bar has to be up there! In my personal opinion, it’s an absolute must try.
It’s a well known yet very unique combination which tastes unbelievably delicious and that’s what I love about these. You wouldn’t have tasted anything similar therefore, is perfect to place on your desert table this Christmas.
So, if you’d like to make these shortbread bars yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9-12 Bars
Prep Time: 30 Minutes
Bake Time: 1+ Hours
Overall Time: 1.5 Hours
Ingredients You Need For The Shortbread Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
Ingredients You Need For The Filling:
- 400g Of Fresh Or Frozen Cranberries
- Zest & Juice Of One Orange
- 150g Of Granulated Sugar
- 1tsp Of Vanilla Bean Paste / Extract
- 2.5tbsp Of Cornflour
- 27g Of Water
How To Make The Shortbread Base & Topping:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the freezer.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 25 minutes, until the shortbread is golden brown.
- After 25 minutes, remove the shortbread base from the oven and set to one side to cool whilst you make the filling.
How To Make The Filling:
- In a large saucepan over a medium-high heat, add the 400g of cranberries, juice and zest of one orange, 1tsp of vanilla extract and 150g of granulated sugar and cook for 10-15 minutes, until the cranberries release all their juices and the mixture has thickened.
- In a cup, whisk together the 2.5tbsp of cornflour with 27g of water.
- Bring the cranberry mixture to the boil and add the cornflour slurry into the cranberry compote and cook for a further 2-3 minutes until the compote is even thicker and paste-like.
- Transfer the compote into a small heat-proof bowl and place into the fridge to chill to cool.
How To Assemble:
- Now that everything has cooled, it’s time to assemble.
- Spread the cooled cranberry compote across the top of the cooled shortbread base.
- Next, evenly sprinkle the 100g of chopped white chocolate across the top of the compote.
- Remove the remaining shortbread from the freezer and evenly sprinkle the shortbread across the top of the filling.
- Place the shortbread bars back into the oven and bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling.
- Once baked, remove from the oven and allow to cool completely in the tin.
- Finally, once fully cooled, carefully remove from the baking tin and cut into 9-12 squares and serve.
That’s your Cranberry, Orange & White Chocolate Shortbread Bars prepared, baked, assembled and baked again, ready for you to enjoy this Christmas!
Notes:
- For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
- These cranberry, orange and white chocolate shortbread bars should last 5 days in an airtight container in the refrigerator or in an airtight container for 3 days at room temperature.
- Once baked and completely cooled, these shortbread bars can be frozen for up to 3 months. I’d recommend taking out the freezer the night before using and put into the fridge to thaw and then bring to room temperature before serving.
The pairing of the tart cranberry and orange compote with the sweet white chocolate and vanilla shortbread is just heavenly.
I love it!
I can’t believe I’m saying this but this is the last shortbread bar recipe I’ll be sharing this year and boy, what a year it’s been! Creating and sharing these bars has been a highlight from this year for me and I can honestly say that I couldn’t be happier with them all. I truly hope you’ve enjoyed them as much as I have making them for you guys. Have you got any top favourites from this year? If so, share them below!
Don’t worry, I’ll be back with plenty more next year, just watch this space…
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you a lover of this combination? Are you obsessed with these bars?
Sending you all tons of love & hugs as always,
Elle xo
