CRANBERRY ALMOND SHORTBREAD
INGREDIENTS
125g Unsalted Butter, softened
½ Cup (62g) Icing Sugar
½ Teaspoon Vanilla Extract
100g All-purpose Plain Flour
70g Bake King Ground Almond
¼ Cup (30g) Corn Flour
50g Bake King Dried Cranberry, chopped
CRANBERRY ALMOND SHORTBREAD
- Preheat oven to 160°C. Line baking tray with parchment paper and set aside.
- Using an electric beater, cream butter and icing sugar with vanilla extract until light and creamy.
- Gently stir sieved flours into butter mixture till combined. Add in ground almond and chopped cranberry and mixed to form soft dough.
- Halved the dough and roll out one portion between two sheet of baking paper until 5mm thick.
- Chilled prepared dough in the fridge for 10 minutes. Lightly dust dough with flour and stamped desire shapes using Christmas themed cutters.
- Bake cookies in preheated oven for 15 minutes or until golden brown in colour. Transfer to rack to cool completely before storing in air-tight container.
