Orange and Cranberry Biscuits

Don’t preheat the oven yet, this dough needs to chill. Place the butter and sugar in the bowl of your stand mixer or a large bowl. Beat until light and fluffy, about 2 minutes. Add in the egg and beat until smooth.

Add in the flour, cranberries and orange zest. Mix until well incorporated. Place the dough on a piece of cling film. Wrap it up and chill in the fridge for at least 3 hours.

Once chilled, preheat the oven to 180 C and line your baking tray with a sheet of parchment. Flour the work surface and turn the dough out onto it. Roll the dough out until it’s about 1cm thick and cut out your biscuits using your chosen cookie or biscuit cutter.

Place biscuits on your baking sheet. Roll and repeat with remaining scraps of dough.

Place in the oven for 12-15 minutes until very lightly browned around the edges. Then remove them from the oven and set the pan on a rack to cool biscuits completely before placing them in an airtight container. Will keep at room temperature for 4-5 days.

Makes 16-20.

Recipe adapted from Joy the Baker Cookbook by Joy Wilson.