Cherry and cranberry shortbread recipe

1. Heat the oven to gas 3, 170°C, fan 150°C. Beat the butter and icing sugar together until light and fluffy.
2. Sift the flour into the butter mixture and add the cherries, cranberries and lime zest. Mix with a large spoon until it all comes together as a soft dough.
3. Spoon into a 22cm (8 1/2in) fluted tart tin with removable base and gently press into a flat, even layer with your fingers or the back of a spoon.
4. Using a large knife, score into 10 wedges, prick numerous times with a fork, then bake for 25-30 minutes until lightly golden.
5. While the shortbread is still warm, cut it into 10 wedges, following the score marks. Dust with the caster sugar and leave to cool in the tin for approx. 30 minutes. When firm enough to remove, carefully transfer to a cooling rack. Snap along the scored lines to serve.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.