Cranberry Biscuits recipe
information
Preparation time: 5 min, Cooking time: 8 - 10 min, Cals per serving: 76
ingredients
125 g (4 oz) butter, chilled
50 g (2 oz) caster sugar
25 g (1 oz) dried cranberries
125 g (4 oz) plain flour
75 g (3 oz) ground rice
50 g (2 oz) caster sugar
25 g (1 oz) dried cranberries
125 g (4 oz) plain flour
75 g (3 oz) ground rice
method
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Whiz the butter and caster sugar in a food processor. Add the cranberries, flour and ground rice and pulse until the mixture comes together.
2. Turn on to a floured work surface and shape into an oblong, about 13 x 7.5 x 2cm (5 x 3 x 3/4 in). Wrap and chill for 30 minutes, then slice into about 24 biscuits, about 3mm (Vein) thick. Place on a non-stick baking sheet and bake for 8 to 10 minutes or until golden. Leave to cool before removing the biscuits from the sheet.
2. Turn on to a floured work surface and shape into an oblong, about 13 x 7.5 x 2cm (5 x 3 x 3/4 in). Wrap and chill for 30 minutes, then slice into about 24 biscuits, about 3mm (Vein) thick. Place on a non-stick baking sheet and bake for 8 to 10 minutes or until golden. Leave to cool before removing the biscuits from the sheet.
serving amount
makes: 24 biscuits
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