Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cinnamon & cranberry shortbread. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cinnamon & Cranberry Shortbread is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Cinnamon & Cranberry Shortbread is something that I have loved my whole life. They’re nice and they look fantastic.

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide. Cinnamon is a highly delicious spice.

To get started with this recipe, we have to first prepare a few ingredients. You can have cinnamon & cranberry shortbread using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cinnamon & Cranberry Shortbread:

1. Get 225 g melted unsalted butter
2. Take 170 g plain flour
3. Get 110 g self raising flour
4. Take 60 g corn flour
5. Get 110 g caster sugar
6. Get 2 teaspoons cinnamon
7. Make ready 2 handfuls dried cranberries
8. Prepare 60 g melted dark chocolate

In the bottom left there's a Menu button that opens an application launcher akin. Eyecandy for your Cinnamon Desktop - /s/Cinnamon. Comparison of the two distributions and desktop environments of Cinnamon and Mate for LinuxMint. Cinnamon is the aromatic, inner bark of certain bushy, tropical, evergreen shrubs or small trees of the Cinnamomum genus of the laurel family (Lauraceae), especially C. verum, C. aromaticum, and C. loureirii, that is dried, ground, and used as a spice.

Steps to make Cinnamon & Cranberry Shortbread:

1. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Thoroughly mix all the dry ingredients together in a bowl.
2. Melt your butter and then add it to the dry ingredients. Stir it together until it forms a very soft dough-like consistency.
3. Press the dough into a greased baking tin measuring approx 30cms x 15cms. Bake for around 55 minutes until the shortbread is that golden colour you expect.
4. Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!
5. Once it has cooled melt your dark chocolate and then just brush the top of each piece with a thin coating of the chocolate. Transfer each piece to the fridge to set the chocolate and then store in an airtight container. Will keep for up to 2 weeks.

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