Servings
Font
Back
0.0 from 0 votes

cranberry-pomegranate-filled shortbread spiral cookies

A delicious shortbread with a fruity spiral filling - both pretty and tasty.

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 24 approx,
Calories: 81 kcal
Course: Snacks
Cuisine: Fusion , American

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

Instructions

    Cup of Yum
  1. 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.
  2. Set aside to cool -it can be kept covered at room temperature or refrigerated for a couple days.
  3. When ready to make the shortbread, preheat oven to 350F/180C.
  4. 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).
  5. Add flour and corn starch/cornflour and mix together but be careful not to overmix.
  6. 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.
  7. 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.
  8. After chilling, carefully slice the log of dough into relatively thin slices and place on a lined baking sheet.
  9. 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

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

% 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.