Baking

Cranberry and lime shortbread creams

Cranberry and lime shortbread creams

 

I just can’t leave cranberries alone can I? If you’re new to my blog, I’m a cranberry addict as long time readers will confirm. Good news is that I’ve found a new way to use them and that’s as a freeze dried powder. I bought some freeze dried cranberry powder and strawberry powder from Sous Chef in December to use for making edible Christmas gifts. I used the cranberry powder in a fudge with cinnamon and the strawberry powder in marshmallows. I didn’t get round to blogging the recipes at the time but as both turned out really well, I’ll definitely be making them again later in the year and sharing the recipes. The fudge was amazingly good and now I’ve gone off on a tangent writing about it I want to go and make some more…

 

cran_powder

I just love the colour of the cranberry powder.

 

Anyway back to the recipe in this post. I fancied playing around with the cranberry powder in a biscuit recipe and inspired by the custard cream recipe in Jo Wheatley’s A Passion For Baking (a great recipe by the way, hundred times better than bought custard creams), I decided to replace the custard powder with cranberry powder and tweak the quantities slightly to make a few more biscuits. I was given a sample of natural lime flavouring from a friend recently and as cranberry and lime work so well together in a Cosmopolitan, it made perfect sense to add a few drops to the buttercream filling for a bit of extra zing. I used lime flavouring rather than lime juice because I wanted that sweet shop taste of lime flavoured boiled sweets (one of my favourites) to go with the slightly tart cranberry powder rather than a fresh lime taste.

 

cran_bisc2

 

I should warn you now, these biscuits are quite addictive.

 

Cranberry and lime shortbread creams
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 15-16
Ingredients
For the shortbread:
  • 100g cold unsalted butter, cubed
  • 50g caster sugar
  • 100g plain flour, plus extra for rolling out
  • 25g cornflour
  • 10g freeze dried cranberry powder
  • 1 tbsp milk
For the buttercream filling:
  • 150g icing sugar
  • 45g unsalted butter
  • 3 tsp freeze dried cranberry powder
  • 3 tsp milk
  • 2-3 drops natural lime flavour
Method
  1. Preheat the oven to 170C and line 2 baking trays with silicone mats or greaseproof paper.
  2. Place all the shortbread ingredients (except the milk) into a food processor and pulse until you get a bread crumb texture, then add the milk and pulse again until the dough starts to clump together. Turn off the machine and bring the shortbread dough together by hand and shape into a ball.
  3. Dust a clean work surface with flour and roll out the dough to 3-4mm thick and cut out shapes using a 6cm cutter. Aim to cut out 30-32 biscuits to make 15-16 sandwiched pairs. Transfer the biscuits to the baking trays and bake for 7-10 minutes until pale golden round the edges and firm to the touch. Leave the biscuits to rest on the trays for 5 minutes then transfer to a wire rack to cool fully.
  4. For the buttercream filling, beat the butter until light and fluffy then add the icing sugar, cranberry powder and the milk then beat until smooth. Finally add a couple of drops of lime flavouring to taste.
  5. Spread a spoonful of the buttercream on half of the biscuits then sandwich another biscuit on top. Repeat until all the biscuits have been paired up.

 

cran_bisc1

 

More freeze dried fruit inspiration

My chocolate dipped vanilla marshmallows topped with freeze dried raspberry pieces

Kavey’s white chocolate vanilla ice cream served with powdered raspberry 

Kevin’s Eton mess fudge made with freeze dried raspberries

Lucy’s raspberry shortbread hearts

 

I’m linking these pretty little biscuits up with Recipe of the Week, Bake of the Week, Alphabakes (run by Ros and Caroline) where the letter this month is ‘S’ for shortbread and Tea Time Treats (run by Karen and Jane) where theme is biscuits and cookies.

recipe-of-the-week (1) Teatime-Treats Bake-of-the-week

AlphaBakes Logo

 

 

 

  • Alice Megan
    March 22, 2015 at 7:47 pm

    What a novel way of using cranberries I’d have never thought to use it in powder form! These look delicious
    Alice Megan recently posted…My Sunday Photo – The Wonderful Wizarding WorldMy Profile

    • Jen
      March 24, 2015 at 11:17 pm

      I love this cranberry powder, it now means I can come up with even more cranberry creations 🙂

  • Alice In A Looking Glass
    March 22, 2015 at 8:21 pm

    I’ve never thought to combine cranberry and lime before and I’ve also never heard of cranberry powder! Your biscuits look delicious though so I would definitely give your recipe a try! Alice x
    Alice In A Looking Glass recently posted…BEAUTY | OCIUS SPA AT THE CELTIC MANOR RESORTMy Profile

    • Jen
      March 24, 2015 at 11:18 pm

      It’s such a good combo, I definitely recommend it especially in a cocktail 😉

  • nazima
    March 22, 2015 at 9:55 pm

    how gorgeous – I have seen raspberry powder but not cranberry. Must check it out. These look so pretty!

    • Jen
      March 24, 2015 at 11:19 pm

      Thanks Nazima, it’s a great ingredient, highly recommend adding to your kitchen.

  • Jan @GlugofOil
    March 23, 2015 at 10:41 am

    Loving the recipe and now I NEED cranberry powder!
    Jan @GlugofOil recently posted…UFUUD Premium Italian Food Delivery to UK and Europe – ReviewMy Profile

    • Jen
      March 24, 2015 at 11:19 pm

      Jan you definitely do need it!

  • Alison
    March 23, 2015 at 11:43 am

    I never knew you could get cranberry powder. Loving your biscuits, the combination of flavours sounds lovely
    Alison recently posted…Eric Lanlard’s Peanut Butter and Chocolate Egg CupsMy Profile

    • Jen
      March 24, 2015 at 11:19 pm

      I was stupidly excited when I discovered this ingredient, works so well in biscuits 🙂

  • Jeanne Horak-Druiff
    March 23, 2015 at 1:05 pm

    Oh I am also a massive fan of cranberries and dried fruit powder! Love the vibrant colour and I can only imagine the sweet/tart flavour. Wonderful idea for a cookie recipe 🙂
    Jeanne Horak-Druiff recently posted…Guide to skiing in Obertauern, AustriaMy Profile

    • Jen
      March 24, 2015 at 11:20 pm

      I’m a recent convert to dried fruit powders but will be experimenting more 🙂

  • kellie@foodtoglow
    March 23, 2015 at 3:32 pm

    These sound super delicious, Jen. I have some fruit (and veg) powders too – beetroot, raspberry, blueberry, yuzu, lingonberry, cloudberry & sea buckthorn. But not cranberry! I really love how you have tweaked Jo’s recipe to your tastebuds. And the addition of lime with the cranberry will make for an intriguing, almost refreshing biscuit. Very clever, Jen. These fruit powders are obviously not just for smoothies!
    kellie@foodtoglow recently posted…A Foraged Savory Vegetable Cake for a Vegetarian EasterMy Profile

    • Jen
      March 24, 2015 at 11:21 pm

      Thanks Kellie. Ooh lots of new ingredients there for me to try out. These were quite refreshing in a way, very moreish too 🙂

  • Lucy @ BakingQueen74
    March 23, 2015 at 7:46 pm

    These look and sound great, love the bright colour in the buttercream! Lime is one of my faves too 🙂
    Lucy @ BakingQueen74 recently posted…Slow Cooker Apricot Spelt Loaf CakeMy Profile

    • Jen
      March 24, 2015 at 11:22 pm

      The raw biscuit dough was a similar colour, probably just as well it faded a bit on baking or these would have been very bright!

  • Lucy @ BakingQueen74
    March 23, 2015 at 7:46 pm

    Oh and p.s. thanks for the link!

  • Sus @ roughmeasures.com
    March 23, 2015 at 8:42 pm

    Oh I’ve never heard of cranberry powder before! These sound and look gorgeous!
    Sus @ roughmeasures.com recently posted…Purple Sprouting Caesar SaladMy Profile

    • Jen
      March 24, 2015 at 11:23 pm

      It was a new ingredient for me too and great fun to experiment with.

  • Nayna Kanabar
    March 23, 2015 at 9:01 pm

    I am drooling at the look of these.What awonderful combination of flavours.

    • Jen
      March 24, 2015 at 11:23 pm

      Thanks Nayna 🙂

  • Kevin Chambers-Paston
    March 23, 2015 at 9:27 pm

    I must admit, I have never really loved cranberries but that probably stems from a mild dislike of most small pieces of dried fruit. As a powder, I think it could be great; I’ll have to go look it up. Oh and thank you for the link 🙂
    Kevin Chambers-Paston recently posted…Lemon and Cardamom BurfiMy Profile

    • Jen
      March 24, 2015 at 11:24 pm

      I will have to convert you then Kevin!

  • Kavey
    March 23, 2015 at 9:57 pm

    Ooh these look so gorgeous, I may adapt to use since I’d that remaining freeze dried raspberry powder! Yum!
    Kavey recently posted…Bountilicious Chocolate & Coconut Dairy Free Ice Cream + Rum Chocolate VariantMy Profile

    • Jen
      March 24, 2015 at 11:24 pm

      Thanks Kavey, I think raspberry powder would well too here as it is similarly tart.

  • Patricia @ Grab a Plate
    March 24, 2015 at 4:20 am

    Oh wow! I just love the flavor combo of these cookies! Beautiful! I’ve never heard of freeze dried cranberry powder. I’ll be on the lookout 🙂
    Patricia @ Grab a Plate recently posted…Mushroom and Kale Enchiladas with Red Sauce #meatlessmondayMy Profile

    • Jen
      March 24, 2015 at 11:32 pm

      Thanks Patricia, it really is a lovely ingredient.

  • Catherine
    March 24, 2015 at 5:34 am

    Dear Jen, You had me won over with the shortbread cookies and then I saw that they were stuffed with buttercream and now I’m really excited to give this a try. I love the cranberry and lime flavors. Such a wonderful cookie…pinned for later. xo, Catherine
    Catherine recently posted…SNICKERS Brownie PieMy Profile

    • Jen
      March 24, 2015 at 11:33 pm

      Thank you Catherine, buttercream makes everything good 🙂

  • Munchies and munchkins
    March 24, 2015 at 12:54 pm

    These sound awesome. The lime … Wow. I’m wanting to go and buy freeze dried cranberry powder now.xx
    Munchies and munchkins recently posted…New Zealand Roast Lamb For EasterMy Profile

    • Jen
      March 24, 2015 at 11:34 pm

      Do it, you won’t regret it 🙂

  • sarah
    March 24, 2015 at 2:38 pm

    what an amazing colour that cranberry powder is! I’m excited to give these a try. 🙂

    Nosebag NI

  • Stuart Vettese
    March 24, 2015 at 10:27 pm

    These look so good Jen – great combo of flavours!
    Stuart Vettese recently posted…‘Italian Easter Bread’ CookiesMy Profile

  • Choclette
    March 25, 2015 at 12:05 pm

    Ooh, cranberry powder. I’ve not come across that before, sounds fantastic as do your biscuits.

  • Mini Egg Chocolate Pavlovas - Bake of the Week - Casa Costello
    March 26, 2015 at 12:17 am

    […] I bet these Cranberry & Lime Shortbread Creams from Jen’s Food are wonderfully tarty – Beat Custard Creams any […]

  • Janie
    March 30, 2015 at 8:03 pm

    Oh blimey lady, I’ve got a serious case of the munchies now! Thanks so much for sharing with this months Tea Time Treats 🙂
    Janie x
    Janie recently posted…How to Make Fresh Coconut MilkMy Profile

  • bakingaddict
    March 31, 2015 at 9:12 pm

    These look so pretty and I bet they were really tasty too! I am intrigued by your use of cranberry powder – never seen it before. I could quite easily scoff a whole plate of these! Thanks for entering AlphaBakes.
    bakingaddict recently posted…Bacon, mushroom and sun dried tomato egg muffinsMy Profile

  • tentimestea
    April 4, 2015 at 7:52 pm

    Cranberry powder is such an interesting ingredient, and with such a beautiful colour. What a creative way to use it! The cranberry and lime combination sounds deliciously tart 🙂