250g butter 60g icing sugar
¼ teaspoon salt
100g high protein flour
230g Hong Kong flour
100g milk flour
½ teaspoon bicarbonate of soda
50g chopped cranberry
Method:
Beat butter, icing sugar and salt until creamy. Fold in flours, milk powder, soda and cranberry, mix to form a dough. Roll the dough into small balls. Press into desired moulds, turn out. Bake in preheated oven at 160°C for 25-30 minutes.
More Bakes and Cakes Recipes