A seasonal favourite, with sweet/tart cranberries sandwiched between shortbread!
- 2 cups flour
- 1 cup icing sugar
- 1 cup butter
- 1 cup sugar
- 1 cup water
- 1 cup fresh cranberries
- Heat oven to 350F.
- Sift dry ingredients and grate cold butter into mixture. Blend by hand or with pastry blender until butter is fully incorporated and mixture is crumbly.
- Press HALF of the mixture into the bottom of 9” x 9” baking dish. Set aside the remaining dough. Bake crust for 20 minutes or until golden and evenly set. Remove from oven. Let cool.
- Bring sugar and water to a boil, stirring occasionally until mixture turns pale yellow and begins to thicken. Add cranberries and cook over medium to high heat stirring consistently until cranberries burst and mixture again starts to thicken. Remove from heat and set aside to cool. Spread over cooled crust.
- Crumble remaining dough over cranberry compote and bake for 35 to 45 minutes until topping begins to turn golden. Makes about 16.