Cranberry Shortbread


Cranberry Shortbread

8oz / 225g Plain Flour
4oz / 100g Cornflour
4oz / 100g Icing Sugar
8oz / 225g Butter
4 handfuls of dried Cranberries
Chop butter into small pieces and place into a processor with sieved flour, cornflour and icing sugar.   Blitz until it gathers into a ball.

Turn out onto a plastic chopping board and add about 4 handfuls of dried cranberries and work into the mixture until evenly distributed.

Roll out into a thick sausage and cut into slices, place onto baking sheets  with parchment paper and bake in the oven at 180 degrees for 15 mins

Sprinkle with cinnamon caster sugar and allow to cool on cooling racks


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