CRANBERRY ALMOND SHORTBREAD

INGREDIENTS

125g Unsalted Butter, softened

½ Cup (62g) Icing Sugar

½ Teaspoon Vanilla Extract

100g All-purpose Plain Flour

70g Bake King Ground Almond

¼ Cup (30g) Corn Flour

50g Bake King Dried Cranberry, chopped

CRANBERRY ALMOND SHORTBREAD

  1. Preheat oven to 160°C. Line baking tray with parchment paper and set aside. 
  2. Using an electric beater, cream butter and icing sugar with vanilla extract until light and creamy.
  3. Gently stir sieved flours into butter mixture till combined. Add in ground almond and chopped cranberry and mixed to form soft dough.
  4. Halved the dough and roll out one portion between two sheet of baking paper until 5mm thick.
  5. Chilled prepared dough in the fridge for 10 minutes. Lightly dust dough with flour and stamped desire shapes using Christmas themed cutters.
  6. Bake cookies in preheated oven for 15 minutes or until golden brown in colour. Transfer to rack to cool completely before storing in air-tight container.

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