Cranberry-pomegranate-filled shortbread spiral cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh or frozen
  • 1/2 cup Date pieces

• Condiments

  • 2 tsp Pomegranate molasses/syrup

• Baking & Spices

  • 4 oz (all purpose flour, plain
  • 1/4 tsp Cinnamon
  • 2 oz Cornstarch/cornflour
  • 1 Filling
  • 2 oz Sugar - ( i used

• Snacks

  • 1 Shortbread

• Dairy

  • 4 oz (1 stick/110g unsalted butter, unsalted

• Liquids

  • 2 tbsp Water

Found on carolinescooking.com

Description

Ingredients

• Filling -
• 1 cup fresh or frozen cranberries
• ½ cup date pieces
• 2tsp pomegranate molasses/syrup
• 2tbsp water
• Shortbread -
• 4oz (1 stick)/110g unsalted butter, brought to room temperature and cut into cubes
• 2oz/1/4 cup/55g sugar - I used light brown but any relatively fine
• 4oz/1/2 cup/110g plain (all purpose) flour
• 2oz/1/4 cup/55g cornstarch/cornflour
• ¼tsp cinnamon

Directions

• First make the filling by putting all the filling ingredients (cranberries, date pieces, pomegranate molasses and water) in a small pan. Heat over a medium-low heat and stir occasionally until the cranberries pop and break up and the mixture comes together as a jam. It will still be a little lumpy.
• Set aside to cool -it can be kept covered at room temperature or refrigerated for a couple days.
• When ready to make the shortbread, preheat oven to 350F/180C.
• Cream the butter and sugar - you can use a hand blender or a proper mixer, both will work, ordo by hand (in effect mashing them together).
• Add flour and corn starch/cornflour and mix together but be careful not to overmix.
• Divide the mixture in two and roll out half the mixture on a surface floured with a little corn starch - it can be helpful to roll on a cookie sheet. Roll to around ¼ inch/3-4mm thick, or thinner if you can, into a square or rectangular shape - you can push the sides in a little as rolling and roll a bit more to help get the shape.
• Carefully spread a very thin layer of the jam over the shortbread then roll from one side into a spiral, being careful to not have gaps as you roll and smoothing any cracks in the dough. Cover in plastic/cling film and either freeze for around 10-12min or chill in the fridge for a couple hours. Either way, when you go to cut it the dough should be firm and not squash. Repeat with the other half of the dough. Note - You may well not need all of the jam.
• After chilling, carefully slice the log of dough into relatively thin slices and place on a lined baking sheet.
• Bake for around10-12min until just starting to brown. Allow to cool a minute before transferring to a cooling rack.