Cranberry Shortbread / Happy New Year

Believe it or not, these plain shortbread biscuits are my favorites. I have to have them at the end of each year as holiday treats; sometimes I mix in some nuts, sometimes pieces of dried fruit. This year I made them with cranberries.

With this recipe, I want to finish posting for 2014 and wish a very happy, healthy and prosperous 2015 to all of you! Cheers!

Ingredients:

125 g butter, soft

125 gr ghee (clarified butter), soft

2 cups flour

1/2 cup rice flour

1/2 cup icing sugar

vanilla or lemon zest as flavouring

1/2 cup chopped dried cranberries

Method:

Beat butter, ghee and sugar until pale and fluffy. Add other ingredients and mix well. Knead until smooth. Shape into 2 logs, refrigerate until hard. Cut discs, place them onto baking paper, prick with a fork and bake for 15-20 minutes at 160 *C (should stay pale). Alternatively, shape dough traditionally into 2 circles and cut into wedges; or, make any shape you want (I use measuring spoon to shape them).

.............................................................................................................................

'Shortbread' sa Brusnicama

Vjerovali ili ne, kraj svih divnih kolacica, ovo su meni najdrazi. Uvijek ih pravim na kraju godine; ponekad umijesam komadice orasastih plodova, ponekad sjeckano suho voce. Ovoga puta sam ih napravila sa brusnicama.

Sa ovim receptom zelim da zavrsim 2014 i pozelim vam veoma sretnu, zdravu i 'berićetnu' 2015. U zdravlje!

Potrebno:

125 gr maslaca, omeksalog

125 gr masla, omeksalog

2 solje brasna

1/2 solje rizinog brasna

1/2 solje secera u prahu

vanila ili korica limuna kao aroma

1/2 solje sjeckanih suhih brusnica

Nacin:

Mutite maslac, maslo i secer dok ne postane pjenasto. Dodajte ostale sastojke i dobro izmijesajte. Umijesite rukama dok ne postane glatko. Oblikujte 2 cilindra ('kobasice') i ostavite u frizider da se stegne. Isjecite na diskove, nabodite viljuskom i pecite preko papira na 160*C oko 15-20 minuta (treba da ostanu blijede). Eventulano, tijesto mozete tradicionalno oblikovati u 2 kruga, i isjeci na 'kriske'. Ja koristim mjericu (kasiku) da ih oblikujem.