cranberry-pomegranate-filled shortbread spiral cookies
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cranberry-pomegranate-filled shortbread spiral cookies
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A delicious shortbread with a fruity spiral filling - both pretty and tasty.
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Ingredients
For the filling
- 1 cup cranberries fresh or frozen
- ½ cup date pieces
- 2 teaspoon pomegranate molasses syrup
- 2 tablespoon water
For the shortbread
- 4 oz unsalted butter 110g/1 stick, brought to room temperature and cut into cubes
- 2 oz sugar 55g, approx ¼ cup - I used light brown but any relatively fine
- 4 oz all purpose flour 110g plain flour, approx ¾ cup
- 2 oz cornstarch 55g cornflour, approx ⅓ cup
- ¼ teaspoon cinnamon
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Instructions
- First make the filling by putting all the filling ingredients (cranberries, date pieces, pomegranate molasses and water) in a small pan. Heat over a medium-low heat and stir occasionally until the cranberries pop and break up and the mixture comes together as a jam. It will still be a little lumpy.
- Set aside to cool -it can be kept covered at room temperature or refrigerated for a couple days.
- When ready to make the shortbread, preheat oven to 350F/180C.
- Cream the butter and sugar - you can use a hand blender or a 'proper' mixer, both will work, or do by hand (in effect mashing them together).
- Add flour and corn starch/cornflour and mix together but be careful not to overmix.
- Divide the mixture in two and roll out half the mixture on a surface floured with a little corn starch - it can be helpful to roll on a cookie sheet. Roll to around ¼ inch/3-4mm thick, or thinner if you can, into a square or rectangular shape - you can push the sides in a little as rolling and roll a bit more to help get the shape.
- Carefully spread a very thin layer of the jam over the shortbread then roll from one side into a spiral, being careful to not have gaps as you roll and smoothing any cracks in the dough. Cover in plastic/cling film and either freeze for around 10-12min or chill in the fridge for a couple hours. Either way, when you go to cut it the dough should be firm and not squash. Repeat with the other half of the dough. Note - You may well not need all of the jam.
- After chilling, carefully slice the log of dough into relatively thin slices and place on a lined baking sheet.
- Bake for around 10-12min until just starting to brown. Allow to cool a minute before transferring to a cooling rack.
Notes
- Note I recommend using weight measurements rather than cups for baking such as this.
Nutrition Information
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Calories
81kcal
(4%)
Carbohydrates
11g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
1mg
(0%)
Potassium
28mg
(1%)
Sugar
4g
(8%)
Vitamin A
120IU
(2%)
Vitamin C
0.6mg
(1%)
Calcium
3mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24approx,
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 11g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 1mg | 0% |
| Potassium | 28mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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