I have had this recipe saved for a long time and I couldn’t believe that I hadn’t made them previously. This is a Canadian recipe, from Robin Hood Flour, which is a big vendor there. They also sponsor the Canadian Baking Show, so I am also familiar for that reason. I really like the Canadian Baking Show, it’s similar to the British show, but with different hosts and judges. And the challenges are a bit different and reflect the mosaic that is truly Canadian.
I haven’t made anything with dried cranberries recently, but it’s one of those things that I always have on hand. The ones that I have are a bit different, and while they are dried, they look almost like they are freeze-dried. The berries are whole, and not wrinkly like a raisin. Different, but I don’t recall that they tasted different last time I used them.
I followed this recipe as posted, but my bars were super crumbly. I know they are shortbread, which is always a bit crumbly, but these were extreme! I think I baked them for a couple of minutes longer than needed; it’s hard to tell as they don’t brown much. I also didn’t cut them after 30 minutes- it’s busy this time of year and I was doing something else! So these don’t look as polished as I had hoped, but they are still very tasty.
1-3/4 cups flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup white chocolate chips
Heat the oven to 300 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.
In a medium bowl, whisk together the flour, cornstarch, and salt; set aside. In a large mixer bowl, beat the butter, powdered sugar, and vanilla on medium until creamy. With the mixer running on low, gradually add the flour mixture. Fold in the dried cranberries and white chocolate chips.
Pat evenly into the prepared pan. Prick the top of the bars with a fork.
Bake for 40-50 minutes, until the bar begin to turn golden along the edge. Allow to cool for 30 minutes before cutting into bars. Lift the bars from the pan and peel away the foil. Cut into squares while still warm. Dust with additional powdered sugar before serving.
Recipe from Robin Hood Flour
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