MAKES ABOUT 40 BISCUITS
- 100g dried cranberries
- 300g plain flour
- 200g chilled salted butter
- 100g white sugar
- 2 tsp vanilla extract
1. Preheat the oven to 180C (350F, gas 4). Line two baking trays with baking paper.
2. Finely chop the cranberries and sift the flour into a bowl.
3. Rub in the butter gently with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, cranberries and vanilla. Press the dough into a ball. Knead the dough as little as possible to keep the shortbread light. Wrap the dough in clingfilm and refrigerate for 15 minutes.
4. Roll out the dough until about 3mm thick. Cut out circles using a round cookie cutter. Transfer the biscuits to the trays and bake for about 15 minutes or until just starting to brown.
5. Carefully remove the biscuits from the trays, being careful not to break them, and leave to cool on a wire rack. Store in an airtight container.
Festive: Recipes for Advent by Julia Stix and Eva Fischer is published by Murdoch Books, price £10.99
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