cranberry orange

A tender, buttery, and melt-in-your-mouth shortbread that is studded with citrusy orange zest and tangy dried cranberry, packing a burst of flavour in each bite!

Cranberry Orange Shortbread Cookie

250 g unsalted/salted butter (softened at room temp)

g castor sugar

70 g icing sugar

vanilla extract

335 g all purpose plain flour

rice flour

100 g dried cranberries (chopped finely)

orange

Grate orange zest using 1-2 oranges, then place zest and castor sugar in a clean bowl, rub together using back of spoon to release the essential oil and citrusy aroma. Set aside.

Finely chop dried cranberries and set aside. If using Thermomix, place cranberries into mixing bowl, and chop 10 sec/speed 6. Transfer to a bowl and set aside.

If you do not have icing sugar, place 70g castor sugar into mixing bowl and mill 10 seconds / speed 10. Scrape down sides using spatula. If you have icing sugar handy, weigh in 70g icing sugar. 

Add orange zest and castor sugar mixture from Step 2, softened butter and vanilla extract into the mixing bowl. Mix 30 seconds / speed 4. 

Scrape down sides of mixing bowl with spatula, add flour and salt (if using) and mix 15 seconds / speed 4.

Add chopped cranberries, knead 2 minutes.

Thermomix Method

In mixing bowl, beat butter until smooth, for about a minute.

Add orange sugar mixture from Step 2 above and icing sugar, then beat until light and creamy, this takes about 2 minutes.

Beat in vanilla extract and mix until combined.

Stir in the flour mixture until just incorporated. For those using unsalted butter, add ½ tsp salt at this stage.

Fold in the chopped dried cranberries. 

Conventional Method

Divide dough into 2-3 equal portions. Place a portion on cling wrap or parchment paper, and evenly spread into a log. Shape into square/rectangle/circle of your choice and place shaped logs in the freezer for an hour.[Tip: Use a U-shape cookie mould for a more even shape or if you&#39;re doing it free-hand, a sushi bamboo mat may be helpful.]

Line two baking sheets with parchment paper, then preheat oven to 160°C (convection with fan) when you remove dough from freezer.

Using a sharp knife or dough scraper, slice about 0.5-1cm thick, and arrange on lined baking pan about 1cm apart. You may want to press it gently with your fingers to shape it nicely. Thicker slices will turn out softer in texture, and the thinner ones will crisp up slightly. 

Bake for about 15-20 minutes, or until cookies start to turn golden brown around the edges. Remove from oven and let sit on baking sheet for 5 minutes, then transfer to cool on a wire rack. Store in air tight container once cooled completely! 

To Shape &amp; Bake

A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze. 

Cranberry Orange Bread

sugar

milk ((2%))

orange juice

oil ((canola

eggs

all-purpose flour

baking powder

salt

cranberries

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, stir together the sugar, milk, orange juice, zest, oil, eggs and vanilla.

In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat.

Gently fold the cranberries into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 55 minutes. A toothpick inserted in the center of the bread should come out clean.

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, orange juice and zest,  and vanilla extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Freezes well!

https://content.jwplatform.com/videos/eLMQk5My.mp4

A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze.

Cranberry Orange Bread Recipe

No-spread cranberry orange cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cranberry Orange Shortbread Sugar Cookies

unsalted butter (room temperature)

egg (room temperature)

orange emulsion or extract

orange (zested)

cornstarch

Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.

Whisk dry ingredients (flour & cornstarch) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove cookies from oven and allow to cool on cookie sheet before handling.

Delight in these tender and flaky cranberry orange sour cream scones, bursting with sweet cranberries and a hint of citrus. Perfect for breakfast, brunch, or as a delightful snack!

Cranberry Orange Sour Cream Scones

tsp baking powder

tsp baking soda

butter,

sour cream

heavy cream

eggs, divided (1 for egg wash)

½ tbsp grated fresh orange zest

tsp pure vanilla extract

cranberries (or Craisins)

tbsp sliced almonds, roughly broken

tbsp turbinado sugar (sugar in the raw)

tsp orange zest

Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Cut in the Butter

Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries.

Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract.

Combine the Wet and Dry Ingredients

Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened.

Shape the Dough

Turn the dough out onto a lightly floured surface and pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.

Prepare for Baking

Place the wedges on the prepared baking sheet with at least 3 inches of space between each.

Egg Wash and Topping

Brush the egg wash over the top of each scone. Sprinkle with sliced almonds and turbinado sugar.

Bake the Scones

Bake for 20-22 minutes, or until golden brown. Let cool slightly on a wire rack.

Add the Optional Orange Glaze

Whisk together powdered sugar, orange zest, and fresh orange juice. Drizzle over warm scones just before serving.

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