350 g self raising flour
100 g unsalted butter (cold,cut into cubes)
50 g raw cane sugar
1 tsp baking powder
80 g cranberries
200 g cold milk
1 egg (lightly beaten)
- Preheat oven at 200°C and line baking paper on a baking tray.
- Place self raising flour, butter, sugar and baking powder into the mixing bowl, mix 10 sec Speed 5.
- Add cranberries and milk Knead 30 sec.
Transfer dough on a lightly floured surface, flatten dough with a rolling pin into 2.5cm thickness. Using a cookie cutter (6cm) press firmly to stamp out the shape and gently lift without twisting.
- Place dough on the baking tray, lightly brush beaten egg on the surface and bake for 15 min.