Cranberry shortbread stars

Cranberry shortbread stars

These pretty shortbread biscuits make for perfecting gifting at Christmas. Or simply a festive treat for yourself, delicious served with a cup of tea.

0 out of 5 stars(0) Rate this recipe
  • Makes25
  • CourseSnack
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 110g unsalted butter, softened
  • 60g Billingtons Golden Caster Sugar
  • 1 unwaxed lemon, zest
  • 170g plain flour
  • ¼ tsp fine salt
  • 35g dried cranberries, chopped

To decorate

  • 70g icing sugar, sifted
  • 1 tbsp whole milk (or lemon juice or water if preferred)


  1. Using electric beaters, beat the butter and sugar in a mixing bowl for 2 minutes until light and fluffy. Beat in the lemon zest. Sift in the flour and salt and use a wooden spoon or spatula to bring together to a shaggy dough. Tip in the cranberries and work in until evenly distributed. Bring the dough together in your hands, pat out to a circle about 1cm thick, then wrap in clingfilm. Chill for 30 minutes.

  2. Preheat the oven to 170C, gas mark 3. Remove the dough from the fridge and place between 2 large sheets of parchment. Roll out to about 0.3cm thick. Remove the top layer of parchment and place on a large baking sheet. Stamp out biscuits using star-shaped cutters, then transfer to the lined baking tray. (You may need to bake the biscuits in batches, re-rolling any scraps and chilling the dough if it becomes too soft at any point.)

  3. Bake for 10-14 minutes (depending on their size) until just very light golden, then transfer to a wire rack to cool completely. For the icing, combine the icing sugar and milk (or lemon juice or water) until you have a thick smooth icing. Transfer to a small piping bag and use to decorate the stars. Edible silver or gold balls look festive, too.

Cook’s tip

If you don’t want to ice the cookies, simply scatter with 1 tbsp more caster sugar before baking.


Typical values per item when made using specific products in recipe


347kJ/ 83kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet