Family Kitchen

Nadiya Hussain’s Cranberry and White Chocolate Shortbread

Written by Family247

Try this fabulous seasonal treat from Nadiya’s latest book, Bake Me a Festive Story.

These biscuits are a flavour sensation. There’s sweetness in the white chocolate, and a lovely tartness that comes from the cranberries. Older children can give it some welly creaming the butter and sugar and younger children can enjoy rolling the little biscuity balls and coating them in sugar. Everyone can get their hands in and get messy!

Makes 18


125g unsalted butter, softened

55g caster sugar (plus an extra 20g for rolling)

1 tsp vanilla extract

180g plain flour

60g white chocolate, finely chopped or chips

60g dried cranberries


  • Preheat the oven to 170°C fan/gas mark 5. Line 2 baking trays with greaseproof paper.
  • Add the butter and sugar to a large bowl. Cream until light and fluffy. Add the vanilla extract and mix well.
  • Add the flour and mix to make a smooth dough.
  • Add in the chocolate and cranberries, stirring until they are evenly spread throughout the dough.
  • Separate the dough into 18 small balls. Dip and roll each ball in the extra sugar so they are coated. Place the balls on the trays, spaced about an inch apart.
  • Bake for 20 minutes, until they are golden brown.
  • Leave the biscuits to cool on the tray for 15 minutes, then transfer them to cool completely on a wire rack.

Find this and many more scrumptious seasonal recipes in Nadiya’s latest book, Bake Me A Festive Story, available at Waterstones. Buy it now here!