Shortbread Cranberry Cookies

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.

Beat together the butter and icing sugar in a large bowl till combined. Stir in the cranberries

Sift in the flour and salt and work together to form a stiff dough, then knead lightly for a few moments until smooth, but avoid over handling.

Roll out the dough to a thickness of about 2 cm| 3/4". Cut into 20-24 biscuits (re-rolling the trimmings) with a star shaped cutter or template.

Place on to the baking trays, well spaced to allow for expansion. Bake for 12-15 minutes until pale golden brown. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.