Chile Cranberry Shortbread
"As a Scotsman in the USA, a Classically French Trained Chef, and a Self-Taught Baker, I like fusion cuisine, so I take the Traditional and Twist it up a bit.
It is all about using flavors and textures to achieve a new experience in taste and mouth feel, along with being pleasing to the eye and wallet."
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted Butter | 3 Sticks, Softened, 1 Cup, 3 Cups, Unsifted, 4 oz., 1 oz. |
| Brown Sugar | |
| All Purpose Flour | |
| Dried Cranberries | |
| Dried Red Chili Flakes |
Directions
- Preheat oven to 350*F and line a baking sheet with parchment paper
- Place the flour sugar, chili flakes, cranberries, and butter in a large bowl and mix till you get fine bread crumbs
- Keep mixing the dough until you get a cohesive ball, where everything is mixed, with no loose crumbs
- Place the dough on the counter with a very little flour dusting and knead for about three minutes to make sure it is well incorporated
- Wrap the dough in saran wrap and place in the fridge for about 30 minutes to an hour to set it up for rolling
- Roll the dough out between two sheets of parchment paper to about 1/4 to 1/2 inch thick
- cut your shortbread out using cookie cutters or a knife into shapes, then place on the lined baking sheet and bake for 15-20 minutes or until it is just turning golden at the edges
- leave the shortbread on the sheet for 5 minutes to set then remove to a wire rack to cool completely
- Serve with a nice dessert wine and dip like you would a true Biscotti!!
This is not Vegetarian/Vegan but it was the only option to choose, as there is NO Protein in this, it is a Dessert