This is a Christmas twist on the usual shortbread biscuits. The chopped almonds give a slight crunchiness and the cranberries give added texture. They make a nice gift when prettily packed and are useful when entertaining friends for coffee.
You will need two baking trays and a fluted cutter 6cm (2 ins) diameter.
- 110g (4oz) butter
- 50g (2oz) caster sugar
- 175g (6oz) plain flour
- 25g (1oz) flaked almonds
- 25g (1oz) dried cranberries
Chop the flaked almonds. Grease the baking trays.
Cream together the butter and sugar with a wooden spoon and work in 75g (3oz) of the flour, then the chopped almonds and the cranberries with the remaining flour.
Knead together and rest in the refrigerator for 15 minutes.
Meanwhile heat the oven to Gas 3/170C.
Roll out the dough to about the thickness of a £1 coin and cut into rounds, re-rolling the trimmings.
Place on the baking trays, prick with a fork and bake for approximately 15-20 minutes or until pale golden.
Dredge with caster sugar.
Store in an airtight container until required.
Note: for the best flavour use butter.