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COOK TIME
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SERVINGs
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40 minutes
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30 Servings
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INGREDIENTS
240g butter, softened
200g SIS Caster Sugar
57g plain flour
42g dried cranberries, chopped
1/2 teaspoon vanilla extract
A pinch of salt
METHODS
- Cream butter and SIS Caster Sugar until combined. Add flour at interval.
- Add salt and dried cranberries and mix until it forms a dough texture. Form into a log shape of about 2.5 to 3 inches. Wrap in plastic wrap and shape into a rectangle, chill in the fridge for at least 1 hour or overnight.
- Preheat the oven to 180°C. Line the baking tray with baking paper.
- Remove the cookie dough from the fridge and cut into equal pieces about ¼ inch thick.
- Place them on the lined baking tray and bake for 10 to 15 minutes, until the sides are starting to brown.
- Remove from the oven and leave to cool to room temperature completely
