• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 36 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • 1 tbsp grated orange zest
  • 1 cup dried cranberries or currants
  • Glaze
  • 1 cup Icing sugar
  • 2-3 tbsp orange juice

Serving Size: 36 bars


Serving Size: 36 bars

  • Preheat oven to 300°F (160°F). Grease and line a 10” x 15” (25 cm x 38 cm) baking pan with parchment paper, overlapping 2 longer sides for easy removal.
  • Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour, corn starch and orange zest in a separate medium bowl. Add to butter mixture on low speed until well combined. Mix in dried cranberries or currants.
  • Press dough evenly into prepared pan.
  • Bake in preheated oven 45 to 50 minutes. Cool in pan on wire cooling rack.
  • Glaze: Combine icing sugar and orange juice. Drizzle over cooled bars. Once glaze is set cut into bars 1” x 3” (2.5 cm x 7 cm).


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