Cranberry Shortbread

 

Compliment Recipe from Miko Tan

Ingredients 

225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.

Prepared 

1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.