Festive Shortbread Cookies

Cranberries, Pistachios & White Baking Chips
Servings: 20 cookies

• ¼ cup Camino White Baking Chips ***
• ¾ cup organic vegan butter, cut into pieces (chilled) (or organic butter for non-vegan option – 1½ bars of butter)
• 1½ cups organic gluten-free all-purpose flour * (or organic all-purpose for non-gluten-free option)
• ½ cup Camino Golden Cane Sugar **
• ¼ cup dried organic cranberries
• ¼ cup raw, shelled pistachios (chopped)
• 2 tsp organic pure vanilla extract
• ½ tsp sea salt

Orange & Ginger Star Cookies
Servings: 28 cookies

• ¾ cup organic vegan butter, cut into pieces (chilled) (or organic butter for non-vegan option – 1½ bars of butter)
• 1½ cups organic gluten-free all-purpose flour * (or organic all-purpose for non-gluten-free option)
• ½ cup Camino Golden Cane Sugar **
• 2-2.5 tsp of fresh orange zest (or dried orange zest)
• 1 tsp orange blossom (optional but highly recommended)
• 1 tsp organic ground ginger
• ½ tsp organic vanilla extract
• ½ tsp sea salt

Garnishes

• ½ cup Camino White Baking Chips (for each cookie variation)
• finely chopped candied ginger, topping for decorating (optional, but highly recommended) ***
• orange zest ***
• finely crushed raw pistachios ***
  chopped dried organic cranberries ***

Cranberries, Pistachios & White Baking Chips

1. Line a baking tray with parchment paper. Set aside.
2. In a large bowl, mix the flour and sea salt.
3. Break apart the chilled butter pieces into the flour mixture and rub everything together with your fingertips until you achieve a soft, crumbly, sand-like texture that comes together when pressed with your fingers.
4. Add the golden cane sugar and vanilla extract. Bring the dough together with your hands until it starts to form a dough-like texture.
5. Add the white baking chips, chopped raw pistachios, and dried cranberries, ensuring everything is distributed evenly. Use your hands again to bring everything together until it forms a nice, smooth ball.
6. Wrap the dough in plastic wrap and place it in the fridge for 30 minutes to 1 hour. Meanwhile, preheat the oven to 350 °F.
7. Lightly dust your work surface with flour and roll out the dough to a 1cm thickness. Alternatively, press the dough out between parchment papers with your hands. Using a circular cookie cutter, cut out the cookies and place them on the baking tray. Re-roll the dough until it is all used.
8. Bake for 11-12 minutes.
9. Remove and let the cookies cool on the tray until they reach room temperature. Transfer them to a wire rack to cool completely. The cookies should be white with slightly golden browning on the edges.

These cookies are delicious on their own, but if you want to give them a fun festive flair, then be sure to follow the decorating steps below.

Orange & Ginger Star Cookies

1. Line a baking tray with parchment paper. Set aside.
2. In a large bowl, mix the flour, sea salt, and ground ginger.
3. Break apart the chilled butter pieces into the flour mixture and rub everything together with your fingertips until you achieve a soft, crumbly, sand-like texture that comes together when pressed with your fingers.
4. In a separate bowl, combine golden cane sugar with the orange zest. To enhance the orange flavour, rub the mixture together with your fingertips to infuse the natural oils of the orange zest into the sugar. You can add the orange blossom extract at this point.
5. Add the golden cane sugar, orange zest mixture to the dough. Bring the dough together with your hands until it forms a ball.
6. Wrap the dough in plastic wrap and place it in the fridge for 30 minutes to 1 hour. Meanwhile, preheat the oven to 350 °F.
7. Lightly dust your work surface with flour and roll out the dough to a 1cm thickness. Cut out cookies with a star cookie cutter and place them on the baking tray. Re-roll the dough until everything is used.
8. Bake for 10-11 minutes.
9. Remove and let the cookies cool until they reach room temperature, then transfer them to a wire rack to cool completely. The cookies should be white with slightly golden browning on the edges.

These cookies are delightful on their own, but if you want to prepare them for the festive season, follow the decorating steps below to make these beautiful stars really shine!

DECORATING
Melt the white baking chips in the microwave or use the double boiler method. Once melted, give it a good mix and set aside.

OPTION 1 – Top Coating: Pour the melted white baking chips into a bowl (one that will be easy to dip the cookies into). Gently dip the shortbread cookie face down into the melted white baking chips until it is fully coated, then place it back on a wire rack. Alternatively, you can spoon the melted white baking chips over the top of the cookies to coat them. Add some of the chopped pistachios and cranberries on top before the coating sets to give them a beautiful, vibrant, festive flair. Once you’re done, allow them to set at room temperature or in the fridge until it sets. Then, enjoy!

OPTION 2 – Half Dipped: Pour the melted white baking chips into a small, deep bowl (like a ramekin). Slowly dip the shortbread cookie, gently tilting the bowl to coat the cookies halfway. Then, place them on a wire rack. Repeat the same step as Option 1 if you want to decorate the cookies. Once done, let them set at room temperature or in the fridge until they harden, then enjoy!

OPTION 3 – Drizzle: Take a spoonful of the melted white baking chips and drizzle over the cookies to create a fun decorative design. Transfer them to a wire rack. Set at room temperature or refrigerate until set.

Feel free to mix up the different decorative options and create your own design. Bring out the artist in you and decorate whichever way you like best—have fun with it! Also, for any of the steps, you can do a second coating if desired.

NOTES

STORAGE: Store in an air-tight container at room temperature for up to a week, or in the fridge for 10 days, or store in an air-tight container in the freezer for a month. Place some parchment paper in between the cookies to prevent them from sticking together.

PACKAGING FOR GIFTING: If you are gifting them, place them in a cookie tin or cellophane bag. Place parchment in between the cookies (if you are using a tin). Wrap them up in some fun glitzy ribbon, and you have yourself a beautiful and delicious homemade gift for the holidays!

* Results may vary slightly as different gluten-free blends are different.
** Adjust the sweetness to your liking.
*** The proportion is up to personal preference.