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…
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.
I should warn you now, these biscuits are quite addictive.
- 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
- 150g icing sugar
- 45g unsalted butter
- 3 tsp freeze dried cranberry powder
- 3 tsp milk
- 2-3 drops natural lime flavour
- Preheat the oven to 170C and line 2 baking trays with silicone mats or greaseproof paper.
- 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.
- 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.
- 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.
- 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.
More freeze dried fruit inspiration
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.