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Orange, Cranberry and White Chocolate Shortbread Fingers

Makes 20


  • 250g Australian unsalted butter
  • 1/2 cup caster sugar
  • finely grated rind of 1 orange
  • 1/2 cup dried cranberries, finely chopped
  • 2 cups plain flour
  • 1 cup almond meal
  • 200g white chocolate, melted
Download Recipe (PDF)


  1. 1. Beat butter, sugar and orange rind with an electric mixer for 7-10 minutes until very light and creamy.
  2. 2. Reduce speed, add cranberries, flour and almond meal, beat briefly until just combined into a very soft dough. Spoon into a clean, large freezer bag and pat out into a 2cm thick, 25cm x 10cm rectangle. Refrigerate for 1 hour, until firm.
  3. 3. Slice dough along the short edge into 1cm thick fingers. Arrange shortbread on a baking paper lined tray and bake at 160°C for 20 minutes until pale golden and crisp. Cool on tray for 5 minutes before removing to a wire rack to cool completely.
  4. 4. Spoon melted chocolate into a thick snap lock bag. Snip off the bottom corner to create a piping bag. Drizzle cooled shortbread with chocolate and allow to set at room temperature before storing in an airtight container.

Tips / Handy Hints

Shortbread fingers can also be dusted with icing sugar instead of white chocolate if desired. Shortbread will keep for up to 2 weeks in an airtight container.


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