cranberry-shortbread-2serves / makes 12
30 prep time
30 mins cooking time


  • 200g gluten and dairy free plain flour
  • 2 tablespoons ground rice
  • 170g dairy free spread
  • 100g caster sugar
  • 2 teaspoons water
  • 2 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon
  • zest of one orange
  • 80g dried cranberries



  1. Preheat the oven to 150 oC
  2. Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  3. Add the water, granulated sugar, flour, cinnamon and ground rice
  4. Stir in the orange zest and cranberries
  5. Mix until it clumps together into a ball
  6. Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  7. Bake in the centre of the oven for 30 minutes
  8. Remove from the oven and sprinkle with a little caster sugar

Leave a Reply

Your email address will not be published.